1/4 cup butter
2 10 oz. packages frozen spinach, thawed and squeezed dry
2/3 cup ricotta cheese
2 lightly beaten eggs
1 cup Parmesan cheese
6 tablespoons flour
1/2 teaspoon salt
6 tablespoons melted butter
Melt 1/4 cup butter in big skillet, add spinach, stirring constantly,
until almost all remaining moisture is evaporated, about 3 minutes.
Add riccotta, and cook, stirring constantly, about 3 minutes more.
Transfer to a big bowl.
Stir in egg, 1/2 cup Parmesan, flour and salt. Cover and refrigerate
at least 30 minutes. In biggest pot, boil salted water. Flour
hands, make tablespoon-sized gnocchi balls. Gently drop gnocchi
into SIMMERING water, cook 5-8 minutes. Remove with slotted spoon
and drain on paper towels. Coat bottom of baking dish with 1/4
cup melted butter. Arrange gnocchi in single layer.
Drizzle with remaining butter and Parmesan. Bake at 400F for about
5 minutes, until cheese melts.