Gnocchi Verde (Spinach and Ricotta Dumplings)


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Photo by James Ransom/Food52

Tweaks for the littles

Skip the butter for an even healthier version.

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4 tablespoons butter

Two 10-ounce packages frozen chopped spinach, defrosted completely, squeezed dry of all moisture, and chopped very fine (about 1 1/2 cups), or 1 1/2 pounds fresh spinach, cooked, squeezed dry, and chopped

3/4 cup ricotta cheese

2 eggs, lightly beaten

6 tablespoons flour

3/4 cup freshly grated Parmesan, divided, plus more for serving

1/2 teaspoon plus 1 tablespoon salt, divided

1/2 teaspoon freshly ground pepper

Pinch of ground nutmeg

4 tablespoons melted butter, divided

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