These dumplings can also be a very nice side dish.
Thoroughly defrost spinach, squeeze out of it as much liquid as you can. In a large skillet melt 4 tbs. butter, add spinach and cook, stirring constantly until most of the moisture cooks away. Add ricotta cheese and cook a little longer. Transfer to a bowl, mix in 2 eggs, flour, 1/2 cup Parmesan cheese, salt ,pepper and nutmeg. Refrigerate the mixture for 1 hour, or until it is quite firm. Bring 6-8 qts. of water and 1 tbs. salt to a boil. Pick up 1 tbs of the chilled mixture at a time, shape into small balls, about 1 1/2 inches in diameter. Gently drop the balls into boiling water and cook uncovered for about 8 minutes, or until gnocchi puff slightly and somewhat firm to the touch. With a slotted spoon, lift the gnocchi out and set them on paper towels.
Put 4 tbs. of melted butter in a baking pan, arrange the gnocchi in the pan , turning them to coat butter all over. Sprinkle the gnocchi with the remaining Parmesan cheese. Set under a broiler, heat until the cheese turns slightly golden.