In a large pot of boiling salted water, blanch the chopped spinach for about 2 minutes until wilted. Drain and cool under cold water. Squeeze out excess moisture and chop finely.

In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, salt, black pepper, and nutmeg. Mix well until smooth.

Gently fold in the chopped spinach and flour until just combined. The mixture should be soft but not sticky. If it’s too wet, add a little more flour.

Using a spoon or your hands, form the mixture into small dumplings, about the size of a golf ball.

In a large pot, bring salted water to a gentle simmer. Carefully drop the dumplings into the water in batches. Cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

In a skillet, melt the butter over medium heat. Add the cooked dumplings and sauté gently for 2-3 minutes until lightly golden. If using, sprinkle with fresh basil.

Serve warm, topped with additional grated Parmesan cheese.