Potato & Spinach Gnocchi

1 1/2 pounds spinach
1 3/4 pounds peeled potatoes
1 3/4 cups all-purpose flour, plus extra for dusting
2 egg yolks, lightly beaten
1/4 tsp nutmeg
1/4 cup warm olive oil or melted butter
2/3 cup Parmesan cheese, freshly grated
Salt

Pinch off spinach stems and wilt leaves in a pan with just the water that clings after washing.
Drain, squeezing out as much liquid as possible.  Chop.
Cook potatoes in lightly salted, boiling water until tender.  Mash while still hot.
Combine potatoes, spinach and flour.
Season with salt and nutmeg, beat in egg yolks, and knead the dough for a few minutes.
Shape the dough into several long rolls, about 2/3 inch in diameter.
Cut into 3/4 inch lengths and press gently against underside of grated to create texture.
Dust lightly with flour.
Bring a large pan of lightly salted water to a boil.
Add gnocchi a few at a time and remove with a slotted spoon as they rise to the surface.
Place in a drainer to remove moisture.
Arrange on a warm serving dish, drizzle with olive oil or melted butter, sprinkle fresh parmesan.

Serves four.