Gnocchi Verde Spinach and Ricotta Dumplings
Ingredients
- 4 tablespoons butter
- 2 10-ounce packages frozen chopped spinach, defrosted completely, squeezed dry of all moisture, and chopped very fine (about 1 1/2 cups), or 1 1/2 pounds fresh spinach, cooked, squeezed dry, and chopped
- 3/4 cup ricotta cheese
- 2 eggs, lightly beaten
- 6 tablespoons flour
- 3/4 cup freshly grated Parmesan, divided, plus more for serving
- 1/2 teaspoon plus 1 tablespoon salt, divided
- 1/2 teaspoon freshly ground pepper
- 1 pinch ground nutmeg
- 4 tablespoons melted butter, divided
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