Ricotta cheesecake, ricotta-spinach dumplings

I made the best, really the best cheesecake for Easter. Not all agree. It's from the New York Times archives. Try it!

Then with the rest of the ricotta I am making these, one of a collection of recipes from Venice; I'm sorry I've lost the book.

Ricotta dumplings 

*Here's a great guide to plain ricotta gnocchi: http://www.seriouseats.com/recipes/2015/03/ricotta-gnocchi-homemade-food-lab-recipe.html
2 pounds spinach
1 pound ricotta, drained
2 C. grated Parmesan cheese

3 eggs, beaten

1 t. salt

pepper to taste

¼ t. grated nutmeg

flour

butter

• Wash spinach well. Drain it. Cook in a deep saucepan with no water. When cooked, drain again BE sure to drain it very well! Squeeze the spinach with your hands to extract as much liquid as possible. Chop fine. You can also use 2 packages chopped frozen spinach.
• Mix with ricotta, 1 C Parmesan, eggs, salt, pepper, nutmeg. Add 1/2 to 2/3 C. flour so dough sticks together.
• When all ingredients are well combined, shape into about 5 logs, each about 12"=13" long.Cut into gnocchi the size you like. Dust with semolina flour and transfer to a rimmed baking sheet that is covered with parchment. Dust again lightly with semolina flour. You can now freeze them and after they are frozen, transfer to a ziplock bag. Then you can cook them directly from the freezer.
  
  Drop gnocchi into boiling water, stirring gently at first so they don't stick to the bottom. Then cook them until they rise to the top and let them cook for at least a minute after they float up. Make sure the insides are fully cooked!
  
  
• Remove with a slotted spoon and drain them. Put them into a shallow buttered ovenware dish.
• Pour on melted butter and grated Parmesan.
• Keep them in a slow oven (300°?) until all the dumplings have been cooked. Continue to add melted butter and Parmesan as you add dumplings to the dish.
• Broil to brown, or serve straight from the oven. They are excellent with chicken in tomato sauce, or anything in tomato sauce. Or just tomatoes.

9. Serves 6 to 8.