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1
Bring a large Dutch oven of salted water to a boil.
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2
Meanwhile, in a large, ovenproof skillet, melt the butter over medium-low heat.
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3
Add the onion and cook, stirring occasionally, until softened and golden, 10 to 12 minutes.
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4
Add 1 tablespoon flour and cook, stirring constantly, 2 minutes.
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5
Add the half-and-half and simmer, stirring constantly, until slightly thickened, about 3 minutes.
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6
Add the nutmeg.
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7
Season with salt and pepper.
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8
Working in batches, stir in the spinach and cook over low heat until just wilted, 3 to 5 minutes.
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9
Cover and set aside.
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10
Preheat the broiler.
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11
In a medium bowl, lightly beat together the ricotta, eggs, 1/2 cup parmesan, the remaining 1 1/2 cups flour, 1 teaspoon salt and 1/2 teaspoon pepper until well combined.
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12
Using a soupspoon, drop 10 to 12 generous spoonfuls of dough into the boiling water and cook for 3 minutes; gently stir the gnocchi.
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13
When the gnocchi rise to the surface, cook for about 3 minutes more.
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14
Using a slotted spoon, transfer to a paper-towel-lined plate to drain.
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15
Repeat with the remaining batter.
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16
Add the gnocchi to the spinach sauce and stir gently to coat.
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17
Sprinkle with the remaining 1/2 cup parmesan and broil until golden, about 3 minutes.
