in a pan melt butter over a moderate heat and add the chopped fresh spinach and cook stirring constantly for 2 to 3 minutes, until almost all moisture has boiled away and the spinach begins to stick lately to pan

add the ricotta and cook, stirring for 3 to 4 minutes longer

to a mixing bowl transfer the contents of the pan with a rubber spatula and mix in the lightly beaten eggs, flour, grated cheese, salt pepper, and a pinch off nutmeg. place in the refrigerator until the gnocchi mixture is quite firm

in a saucepan, bring the water and salt to a simmering point over a moderate heat in a large saucepan

Flour your hands lightly and pick up about 1 tablespoon of the chilled gnocchi mixture at a time shape into small balls about 1 1/2 inches in diameter

gently drop the balls into a simmering water and cook them uncovered for 5 to 8 minutes, until they puff slightly and are some what firm to the touch. using a preforated spoon lift the gnocchi and put them aside on kitchen paper to drain

into a shallow serving dish, pour melted butter and swirl the butter around, arrange the gnocchi in the dish in 1 layer about 1/4 apart, dribble the rest of the melted butter over them, and sprinkle with the remaining cheese

preheat the grill and cook at 3 inches from the heat, for about 3 minutes until the cheese melts

serve the gnocchi directly from the fireproof dish