Whether fresh or frozen, boil the spinach with some salt, drain and press it dry.
Sauté spinach in a pan with a splash of extra virgin olive oil and once cool, chop it finely with a knife. Mix the spinach with the same weight of fresh ricotta and add at least two tablespoons of grated Parmigiano.
Season with salt and pepper and a good pinch of grated nutmeg, then add one beaten egg: mix thoroughly.
Now make the malfatti. Use plenty of flour to shape small hazelnut-size balls with your hands. The flour will work as a protective film, preventing malfatti from melting into the boiling water.
Arrange them on a tray well spaced from each other.
Meanwhile, bring a large pot of salted water to a boil and cook malfatti in batches.
When they rise to the top – it will take just a few minutes, sometimes it only one – lift them out with a slotted spoon and season them.
They are excellent served with butter and sage, or with a simple tomato sauce and a good sprinkle of grated cheese.