Spinach Gnocchi

Rinse spinach, remove coarse stems and cook dripping wet spinach in saucepan over medium heat. Drain spinach in colander, rinse with cold water, drain, squeeze out remaining water and chop. Stir in ricotta, flour and eggs and season with salt, pepper and nutmeg. Use teaspoon to scoop spinach mixture and use wet hands to shape each scoop into ball.

Bring 2 L (approximately 8 1/2 cups) salted water to light boil, gradually add spinach balls and simmer 6-8 minutes on low heat until balls rise to surface. Remove cooked gnocchi from water, drain and set on paper towel.