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1
Bring a large pot of water to a boil.
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2
Add one-third of the spinach and boil just until wilted.
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3
Using a slotted spoon, transfer the spinach to a colander and let cool under running water.
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4
Repeat with the remaining spinach.
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5
Squeeze the spinach as dry as possible.
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6
Finely chop the cooked spinach and transfer it to a large bowl.
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7
Add the egg yolks, ricotta, 1 1/2 cups of the Parmesan, 1/2 cup of the flour, the salt, pepper, grated lemon zest and nutmeg.
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8
Stir to form a soft dough.
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9
Divide the dough into 8 pieces.
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10
On a lightly floured surface, roll each piece of dough into a 1-inch-thick rope.
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11
Cut the rope into 1-inch pieces.
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12
Using floured hands, roll the pieces into balls and flatten slightly.
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13
Transfer the gnocchi to a generously floured rimmed baking sheet.
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14
Bring a large pot of salted water to a boil.
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15
Pour half of the melted butter into a large baking dish.
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16
Add one-fourth of the gnocchi to the boiling water, gently stir once and let the gnocchi rise to the surface.
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17
Simmer the gnocchi until tender and cooked through, 2 to 3 minutes.
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18
Using a slotted spoon, transfer the gnocchi to the buttered baking dish.
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19
Cover with foil and cook the remaining gnocchi in batches.
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20
Reserve 1/2 cup of the cooking water.
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21
In a large, deep skillet, combine the remaining 4 tablespoons of melted butter and 1/2 cup of Parmesan with the reserved gnocchi cooking water and simmer over moderate heat until slightly thickened, about 4 minutes.
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22
Pour the sauce over the gnocchi and toss to coat.
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23
Sprinkle with additional Parmesan and serve right away.
