Preheat the oven to 400¡ F/ 200¡ C. Sauté the frozen spinach in a dry pan over low heat until thawed. Remove the spinach and SQUEEZE any excess water out with your hands by pressing it in a colander.
CHOP the spinach or use a food mill. Spread the spinach in a baking dish and let it dry in the oven for a few minutes. Let the spinach cool.
COMBINE the ricotta cheese, spinach, eggs, salt, nutmeg, and cheese in a bowl. Mix well.
Slowly add the flour. You may need to add more, depending on how much water is left in the spinach. The mixture should be thick and hold together. Let the spinach mixture rest for 2 hours.
Bring lightly-salted water to a boil in a pasta pot. Cut out PIECES of the spinach mixture between your fingers and mould it into bullet-shaped pieces. Roll each piece in flour. When the water comes to a boil, reduce the heat to medium.
COOK the gnocchi in small batches. When they float to the top, they are done. Remove the gnocchi with a slotted spoon and transfer them to a serving plate.
Serve hot with butter and extra Parmesan cheese. To keep the gnocchi warm, place the dish in a warm oven until they are all cooked.
This gnocchi, made with spinach and ricotta cheese can also be made with rice from the region.
Rosso de Montepulciano
Frozen chopped spinach 400 g
Ricotta cheese 1 cup/200 g
Salt 2 tsp
Ground nutmeg 1/4 tsp
Grated Parmesan cheese 1/2 cup/50 g
Flour for dredging
Food mill, optional