Instructions: Finely chop spinach.

Combine spinach, first batch of flour, ricotta, 1/2 the parmesan, eggs, salt, pepper and nutmeg in a bowl and mix well until combined.

Form tablespoons full into balls, roll lightly in flour and poach a few at a time in boiling salted water until they float to the surface, about 2 minutes.

Lift from water gently with a slotted spoon, drain well and place in an ovenproof dish.

Melt butter and pour over gnocchi, top with remaining parmesan cheese and place under a hot grill until cheese is melted and golden brown.

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