| 1 | Cook the spinach with just the water that clings to it from cleaning. |
| 2 | Cool. |
| 3 | Squeeze as dry as possible with hands and chop finely. |
| 4 | Saute the spinach and onion in the butter until soft. |
| 5 | Transfer to a bowl. |
| 6 | Stir in ricotta, parmesan, and egg. |
| 7 | Mix well. |
| 8 | Season with nutmeg, salt and pepper. |
| 9 | (you can mix in processor before adding the flour). |
| 10 | Stir in flour. |
| 11 | The mixture will be slightly sticky. |
| 12 | Flour hands and shape mixture into small balls, no larger than ?inch in diameter. |
| 13 | Reflour hands whenever mixture begins to get sticky. |
| 14 | Dry on a floured baking tray. |
| 15 | To freeze: place in freezer on trays until firm. |
| 16 | Transfer to plastic bags to store. |
| 17 | Cream sauce: simmer butter and cream in a saucepan over medium heat until thickened, about 20 to 30 minutes. |
| 18 | Bring a large pot of salted water to a boil. |
| 19 | Drop in the gnocchi. |
| 20 | Let the water return to a boil and cook gnocchi until they float to the top. |
| 21 | Remove with a slotted spoon and place in a warmed bowl. |
| 22 | Add cream sauce and parmesan cheese. |
| 23 | Gently toss to coat well. serve immediately |
