Drain Spinach & Then Puree in a Processor.
Put the Puree Into a Saucepan & Dry It Over the Heat for a Minute.
Remove from the Heat. in a Bowl, Mix Together the Mozzarella, Flour, Parmesan, Eggs & Spinach.
Season With Pepper & Nutmeg.
If the Mixture Is Very Soft, Put It Into the Refrigerator To Firm Up for About 30 Min.
Roll Heaped Teaspoons Of the Mixture in a Little Flour. this Can Be Done Ahead Of Time.
To Cook the Gnocchi, First Heat the oven To Low To Keep the Gnocchi Warm AS They'Re Ready.
Half-Fill a Large Saucepan With Lightly Salted Water & Bring Just To a Boil.
Drop 6-8 Gnocchi Into the Water & Let Them Simmer Very Gently for About 5-10 Min, until They Float To the Surface.
Make Sure the Water Does Not Get Beyond a Bare Simmer, & Remove the Gnocchi as Soon as They Are Ready or They May Fall Apart.
Drain the Gnocchi Well, Then Put Them Into a Warmed Serving Dish, Dot With a Little Butter & Keep Them Warm While You Cook Another Batch.
When All the Gnocchi Are Done, Sprinkle With Grated Parmesan Cheese and Serve Immediately.