Gnocchi with spinach

Sprinkle spinach, moisten well. Untie eggs. Add Ricotta, spinach, half of grated cheese and flour. Mixture the mixture with nutmeg, salt and pepper. Hands with flower pollinate and form spinach mixture balls, diameter 2 cm. Gnocchi balls to scale, cover and allow to stiffen in refrigerator for at least 30 minutes.

Bring water with salt to the boil in a large pan. Drain portion of gnocchi in boiling water and cook in 4-5 min. (The balls will then float up). Gnocchi with a skimmer from the pan and keep warm in an enclosed dish. Prepare the rest of gnocchi in 2-3 portions. In the meantime, melt butter on a low heat, the butter may not color. Distribute Gnocchi over four preheated plates. Spread melted butter over it and sprinkle with grated cheese.