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1
In a large heavy saucepan cook the spinach in the water clinging to the leaves, covered, over moderate heat, stirring once or twice, for 3 to 4 minutes, or until it is wilted, refresh it under cold water, and drain it well in a colander.
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2
Squeeze the spinach dry by handfuls and chop it fine.
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3
In a heavy saucepan bring the water and the milk just to a boil with the butter, stirring until the butter is melted, add the flour all at once, and stir the mixture briskly with a wooden spatula until it pulls away from the side of the pan and forms a ball.
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4
Cook the dough over moderate heat, stirring, for 1 minute.
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5
Transfer the dough to a bowl and with an electric mixer beat in the eggs, 1 at a time, beating well after each addition, the salt, the pepper, the nutmeg, and the spinach.
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6
Preheat the oven to 425F.
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7
Into a kettle of boiling salted water drop walnut-size spoonfuls of the paste, about 10 at a time, and simmer them, uncovered, for 5 minutes, or until they rise to the surface and are cooked through.
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8
Transfer the gnocchi as they are cooked with a slotted spoon to a large colander and let them drain well.
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9
Arrange the gnocchi in one layer in a buttered 1 1/2- to 2-quart shallow grating dish or flame-proof baking dish, drizzle the cream over them, and sprinkle them with the Parmesan and salt and pepper to taste.
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10
Bake the gnocchi in the middle of the oven for 10 minutes and broil them under a hot broiler about 4 inches from the heat for 1 minute, or until they are browned lightly.
