In a bowl, put the spinach and cover the spinach with boiling water. Leave the spinach in the water for around 2 minutes.

Drain the water and transfer the remaining spinach to a kitchen towel. Squeeze the spinach well in a towel to remove the liquid. Finely chop the spinach.

In a bowl, put chopped spinach, parsley, garlic, ricotta, flour, grated Parmesan, nutmeg, salt and pepper.

Mix the ingredients with a spatula or fork until all the ingredients are well incorporated.

With the help of wet hands, form the composition into balls, approximately the size of a walnut. Put the balls on a tray or a plate and set aside in the fridge for 30-40 minutes.

Bring water to a boil, in a large pot, over high heat. After it starts boiling, lower the heat to medium and cook the gnocchi. Add 8-10 pieces to the pot, at a time, making sure they don't stick together.

After the gnocchi come to the surface of the water, let them boil for one more minute and then take them out on a plate.

To keep them warm, you can put them in a hot oven.

Serve gnocchi with fresh arugula leaves and a drizzle of olive oil.