2 large bunches), washed, drained briefly
3⁄4 cup plus 1 tbsp. butter, softened
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
2 cups plus 2 tbsp. ricotta, drained for 1 hour
through a fine sieve
1 1⁄2 cup plus 2 tbsp. flour
3⁄4 cup finely grated parmigiano-reggiano
4 eggs, lightly beaten
1 egg yolk
Freshly grated nutmeg
Salt and freshly ground black pepper
1 1⁄2 cups fresh white bread crumbs
1 tbsp. chopped flat-leaf parsley
1. For the spinach gnocchi: Wilt spinach in 2 batches
in a large skillet over medium-high heat, turning often, 1 1⁄2 minutes per batch. Drain. Squeeze liquid from spinach; finely chop. Heat 2 tbsp. butter in skillet over medium heat. Add onions and garlic; cook until softened, about 6 minutes. Add spinach, reduce heat to medium-low, and cook, stirring often,
until most of the liquid has evaporated, 16–18 minutes. Transfer mixture to a bowl; let cool. Add 1⁄2 cup flour, 14 tbsp. of the ricotta, 1⁄2 cup parmigiano, 2 eggs, yolk, pinch of nutmeg, and salt and pepper to taste; mix well. Cover; refrigerate for 2 hours.
2. For the ricotta gnocchi: Beat together the additional remaining ricotta, 3 tbsp. butter, remaining eggs, pinch of nutmeg, and salt and pepper to taste in a bowl. Stir in bread crumbs and 2 tbsp. flour. Cover; refrigerate for 2 hours.
3. Bring a large pot of salted water to a boil; reduce heat to a gentle simmer. Put remaining flour into a bowl. Using 2 soup spoons, form ricotta mixture into 16 small-football-shaped gnocchi and roll gently in flour to coat; drop in water and simmer until cooked through, 16–18 minutes. Using a slotted spoon, transfer gnocchi to a plate. Form spinach mixture the same way (without rolling in flour); simmer for 16–18 minutes (do not stir). Transfer spinach gnocchi to plate.
4. Divide gnocchi between 4 plates. Cook remaining butter in a skillet over medium-high heat until light brown, 3–4 minutes. Pour over gnocchi; sprinkle with remaining parmigiano and parsley.