Line a baking sheet with parchment paper.
Place spinach and salt in a mixing bowl and rub the salt into the spinach leaves. Once wilted, squeeze spinach to drain and chop into small pieces. Add ricotta, Parmesan, semolina flour, eggs and nutmeg and mix until dough comes together and is slightly sticky. Add more semolina flour if needed. Wet hands slightly and roll dough into 2-inch cylinders, transfer to baking sheet, and continue with remaining dough.
Warm the butter over medium-high heat in a large skillet. Add the gnudi to the skillet so they are not touching. Let sit for 3 minutes and flip, cooking 2 minutes more. Transfer to serving bowl and eat while still warm.
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