Boil the spinach in a little salty water and drain well, then chop them. Squeeze the bread that had been soaking in the milk and mix with spinach, eggs and grated nutmeg. Bind the mixture with white flour. Bring a pot of salty water to the boil and drop in spoonfuls of the mixture; as the gnocchi come floating to the surface, drain them with a sieve. The sauce to go with this dish is made of abundant melted butter flavoured with chopped onion and sage. A tomato sauce will also do, according to taste.