1. Wash and dry spinach, remove white stalks. Cook spinach with very little boiling, in a saucepan with a tightly fitting lid, for 5 minutes. Drain well and chop finely. Combine the spinach, ricotta cheese, half the grated parmesan cheese, egg, salt, pepper, and nutmeg in a  bowl. Mix well.

2. Form mixture into balls or egg shapes, using a tablespoon and palm of hand to mould them.

4. Simmer gently until the Gnocchi rise to surface, about 1 to 2 minutes. Remove from pan with slotted spoon. Arrange in well-greased ovenproof dish.

3. Roll Gnocchi lightly in flour. Bring a large pan of salted water to the boil. Drop in Gnocchi, three or four at a time.

5. Melt butter and pour over Gnocchi, sprinkle with remaining grated parmesan cheese. Place under moderately hot grill for a few minutes, until cheese turns golden brown.