Spinach Gnocchi

 
1 pound ricotta, drained for a hour
10 ounces frozen spinach, thawed and drained, then finely chopped.
2 large farm eggs
1 1/2 cups A.P. flour
Salt, white pepper
nutmeg 1/8 tsp.

Combine all ingredient in a bowl. If still dough is stir too sticky, add more flour,  a little at a time. 

Roll the dough into 3/8 inch rolls, and cut into 1/2 long gnocchi.  Refrigerate 1 hour before cooking in lightly boiling a quarof water and a little salt. When gnocchi flout their almost done, drain on paper towels. Cook the remaking gnocchi until all are done.

Toss in melted browned butter and sprinkle with Parmesan cheese.

Serve with a spig of tarragon.