1. Steam the spinach until wilted, usually about 2 minutes. Squeeze out as much liquid as possible and cool. Chop finely.

2. Line a sheet pan with parchment paper and dust lightly with flour. Dust a work surface lightly with flour.

3. Combine the spinach, ricotta, cheese, egg yolk, salt, pepper, and nutmeg in a medium-sized bowl. Sprinkle the flour over the mixture and stir to combine.

4. Using floured hands, roll 1/2 cup dough on the floured work surface to form an 8-inch-long rope. Cut the rope into 1-inch pieces. Roll each piece to form an oval and place gnocchi on the prepared baking sheet.

5. Repeat process with remaining dough.

6. Working in batches, add gnocchi to the pot of boiling salted water; cook until gnocchi rise to the surface. Cook 1 minute longer. Using a spider or slotted spoon, remove the gnocchi from water; drain and place in serving dish. Repeat with remaining gnocchi.