Cook the spinach in boiling water (or by steaming it) and press dry. In a food processor, mix the spinach, egg, salt, and nutmeg until creamy. Remove to a mixing bowl, and fold in the flour until a dough is formed. Place the dough into a pastry bag and squeeze out 1-2 inch pieces. (Alternatively, you can spread the dough out and cut into small strips.) Lightly cover in flour so they do not stick together.
In a large skillet, heat the butter and add the onion over medium heat. When golden brown, add the speck. After about 2 minutes, add the wine and cook for an additional 2 minutes. Add the cream and cook for about 5 minutes, or until reduced by half.
Bring a large pot of salted water to a boil. Carefully drop in the spaetzle and cook for about 3 minutes, or until they float to the surface. Drain and add to the cream mixture. Mix together and serve with a sprinkle of Parmigiano.
