Gnocchi verdi

1. Wash, cook and drain spinach.
2. Squeeze very dry and finely mince.
3. Sautei spinach in ¼ cup butter 3-4 min. turn down heat and add ricotta.
4. Cook stirring constantly 3-4 min. put in bowl and cool 10 min. stir in eggs, salt pepper and 1 cup cheese and nutmeg.
5. Refrigerate at least 1 hour or until mixture is very firm.
6. When firm, shape little dumplings by hand into 1-1 ½ " size balls.
7. Cook ½ at a time in salted boiling water until they puff slightly and rise to the top. Scoop out and drain well.
8. Place in a shallow baking dish and drizzle with melted butter.
9. Sprinkle with grated cheese and broil until lightly browned and bubbly.
10. This may be prepared 5 hours ahead of time and broiled just before serving.