Remove the stems from the spinach. Put the cleaned leaves into a stockpot with a pinch of salt. Cover tightly and cook, without added waster, for 10 to 15 minutes or until tender. Drain well, then squeeze absolutely dry and chop very fine.

Return to the pot, add the ricotta cheese, salt, pepper and nutmeg. Add the butter. Sir together over a very low heat for 3 to 4 minutes until even mixed and dry. Remove from the heat; beat in the eggs, Parmesan cheese and flour, mixing thoroughly. Set aside in a cool place until firm.

Take a heaped tablespoon of the mixture and form into a ball using well floured hands and a floured surface to sit them on.

Lower the balls a few at a time, into a pan of gently simmering salted water. Note: Do not use a rolling boil, to keep the balls from falling apart. When they rise to the top (4-5 minutes), remove using a slotted spoon and drain on paper towels. Transfer to a well-buttered shallow ovenproof dish to keep hot in a warm oven.

When all are cooked, heat the butter until it begins to turn nut brown, pour over the gnocci and sprinkle with Parmesan and more nutmeg. Serve at once or leave in oven for up to 5 minutes before serving.

Serve with an antipasto salad and perhaps some garlic bread.

Tuscany" by Melyssa Donaghy

Typos by Jim Kirk - captain@iquest. Net