For the spinach dumplings, defrost the spinach and mix with the eggs, butter, semolina, breadcrumbs and strained potatoes.
Season with salt and nutmeg. Form equal-sized dumplings from the mixture and let them stand in lightly simmering salted water for about 10 minutes. (Keep the pot covered while doing this).
Remove the cooked spinach dumplings from the water, drain and sprinkle with grated Parmesan.