---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Pasta, Sauces
       Yield: 6 servings
       1 lb Fresh spinach; washed and
            -  stems removed
       2 tb Onion; finely chopped
       3 tb Butter
       1 lb Ricotta cheese
       1 c  Parmesan; freshly grated
       1    Egg; lightly beaten
     1/4 ts Nutmeg; freshly grated
            Salt & Pepper to taste
       1 c  Flour
 ------------------------CREAM SAUCE------------------------
       4 tb Butter
       1 c  Heavy cream
     3/4 c  Parmesan; freshly grated
   Cook the spinach with just the water that clings to it
   from cleaning. Cool. Squeeze as dry as possible with
   hands and chop finely. Saute the spinach and onion in
   the butter until soft. Transfer to a bowl. Stir in
   ricotta, Parmesan, and egg.  Mix well.  Season with
   nutmeg, salt and pepper. (You can mix in processor
   before adding the flour). Stir in flour. The mixture
   will be slightly sticky.  Flour hands and shape
   mixture into small balls, no larger than 3/4 inch in
   diameter. Reflour hands whenever mixture begins to get
   sticky. Dry on a floured baking tray. To freeze: place
   in freezer on trays until firm.  Transfer to plastic
   bags to store.
   Cream Sauce:  Simmer butter and cream in a saucepan
   over medium heat until thickened, about 20 to 30
   minutes. Bring a large pot of salted water to a boil.
   Drop in the gnocchi. Let the water return to a boil
   and cook gnocchi until they float to the top.  Remove
   with a slotted spoon and place in a warmed bowl.  Add
   Cream Sauce and Parmesan cheese. Gently toss to coat
   well.  Serve immediately.