With all the cheese involved, this may be beyond stage 2 or 3. Anyway, for the people who can tolerate cheese, here goes.
For 3 to 4 servings:
450g frozen spinach
500g ricotta cheese*
75g flour of your choice (I use buckwheat)
40-50g freshly grated parmesan*
a pinch of ground nutmeg
fresh basil or fresh sage, chopped
salt, pepper if you tolerate it
Blanch the spinach for a few minutes in salted boiling water. Drain well and chop thinly.
Mash the ricotta with a fork and mix it with the spinach.
Add the eggs and 30g of parmesan cheese, mix well.
Add the flour, then salt he mixture, add pepper if you feel like it, plus a pinch of ground nutmeg and a few basil or sage leaves.
Very gently heat the butter. As you will need it in its liquid form, you can take the opporunity to only keep the ghee part of it.
Bring a pot of salted water to the boil.
Spread flour on a clean work plan. Work the spinach mixture into small 3cm balls. Delicately roll them on the floured work surface and then plunge them into the boiling water. Cook them for approximately 2-3 minutes, until they emerge at the surface: this way you know they are cooked.
Place the gnocchi on plates, sprinkle the rest of the parmesan and pour the melted butter/ghee over them. Decorate with a few basil or sage leaves.