Chop the cooked and thoroughly squeezed spinach and mix with the ricotta in a large bowl. Add the ½ cup parmesan, ½ cup flour, egg and seasoning and mix thoroughly with a fork.
Take a small amount of mixture, about the size of a walnut and roll into uniform torpedo shapes. Roll in the extra flour.
Meanwhile, bring to boil about 5 litres of salted water. When all mixture has been shaped (you will get around 35 pieces) drop them in batches of 8 into the water.
When the gnocchi rise to the surface, skim them off and put them onto a greased oven tray.
Brush with melted butter and sprinkle with extra parmesan cheese and when ready to serve them put the gnocchi under a hot grill until they are golden brown.
Serve with extra melted butter or a simple tomato sauce with basil.
