Gnocchi Verdi

1 pound spinach
2 cups ricotta cheese
1 1/2 cups grated cheese
3 eggs
1/4 tsp. nutmeg
4 Tbs. parsley, finely minced
grated rind of 1 lemon
1 cup flour
pepper to taste
8 Tbs. butter, melted
chopped fresh basil

Wash spinach well. Steam and drain well. Press out any excess water. Puree spinach in processor and add ricotta cheese, 1 cup grated cheese, eggs, nutmeg, parsley, lemon rind, flour and pepper. Process till well blended.

If you don't have a processor, steam as above, chop spinach fine, put in a lg. mixing bowl with rest of ingredients and mix thoroughly. Then continue as below.

Remove from bowl of processor or mixing bowl, turn out on floured board and form into smooth ball, adding small amounts of flour if necessary.

Roll small amounts of dough, forming cigar-sized strands.

Cut each strand into 1" pieces. With your knuckle or index finger, form a dent in center of each.

Drop into lots of boiling water (they will sink) and cook about 8-10 minutes.

When gnocchi float to top of water, they are done.

Drain well, turn into warmed bowl, toss gently with melted butter or serve with tomato sauce.