Trim, wash the spinach and boil them.

Squeeze them very well and pass them through a sieve when cooled.

In a bowl, work the ricotta with the eggs, combine with the spinach and part of the grated cheese: gradually add the flour and finally a little salt and a pinch of grated nutmeg.

Mix the ingredients well and add enough flour to get a soft but not sticky dough.

Using floured hands, form small gnocchi.

To cook the gnocchi, boil them in salted water, a few at a time; they are cooked when they float to the surface.

As they are ready, remove the gnocchi with a slotted spoon and place them in a warm serving dish, seasoning with melted butter and the remaining Parmesan cheese.