Gnudi

Step 1
In a medium pan with a little bit of oil, add the spinach to the pan until it’s completely wilted. Drain, and squeeze out as much water as possible. Chop finely.

Step 2
In a bowl, combine the chopped spinach, ricotta, Parmesan, egg, basil, salt, and pepper. Mix until smooth.

Step 3
Add the flour, stirring gently, until a soft, slightly sticky dough forms. Be careful not to overmix.

Step 4
Cover the dough and refrigerate for 30 minutes. This makes shaping easier.

Step 5
Dust your hands and a clean surface with flour. Scoop a tablespoon of dough and roll it into a ball or oval (about the size of a walnut).

Step 6
Lightly coat each gnudo in flour and place on a floured tray.

Step 7
In salted boiling water, boil the Gnudi until they start to float to the surface. Serve with your favourite sauce.

Tomato Sauce
Step 8
For the tomato sauce, heat the olive oil in a pan over medium heat. Add the chopped tomatoes and cook until the rawness cooks out. Stir in the passata, basil, and salt. Simmer for 10-15 minutes until thickened.