Cook the gnocchi in a large saucepan of salted boiling water until they rise to the surface: according to the packet instructions for bought gnocchi or for 3–4 minutes if using homemade. Drain thoroughly.
Meanwhile, melt the butter in a saucepan over a high heat, and when it starts to sizzle, add the spinach and cook, stirring, for 1 minute, or until just wilted. Remove from the heat and season with nutmeg, salt and pepper, then stir in the dolcelatte, cream and gnocchi.
Transfer to an ovenproof dish and scatter with the Parmesan. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes until the sauce is bubbling and golden.