Spinach and Ricotta Gnocchi
Ingredients
- 4 6-ounce packages ready-to-use baby spinach leaves
- 2 cups whole-milk ricotta cheese (about 16 ounces)
- 1 cup freshly grated Parmesan cheese
- 1/2 cup (about) all purpose flour
- 2 large egg yolks
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Generous pinch of ground nutmeg
- 1/4 cup (1/2 stick) butter, melted
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