Spinach and Ricotta Gnudi

Gnudi are gnocchi's cousins, made from ricotta rather than potatoes.  They taste best the day after, because they firm up a little more.

Kosher salt

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1 1/2 cups ricotta cheese

1 cup grated parmesan cheese

6 tablespoons all-purpose flour, plus more for rolling

2 large eggs

Freshly ground pepper

Pinch of freshly grated nutmeg

2 cups prepared marinara sauce

pinch crushed red pepper

Crusty bread, for serving

1. Put the spinach in a large bowl and separate it with your hands
2. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper, crushed red pepper, and the nutmeg
3. Mix with a fork to form a slightly sticky dough, let rest in the fridge for 20 minutes
4. Spread some flour on a plate
5. Scoop out tablespoonfuls of the spinach-ricotta mixture and roll into about 24-30 loose balls using floured hands
6. Gently roll the balls in the flour
7. Drop them one by one into a large poted of salted simmering (not boiling) water
8. Bring the marinara sauce to a simmer in a large skillet over medium heat.
9. Let the gnudi cook until they rise to the surface and are firm, about 5 minutes
10. Remove the gnudi with a slotted spoon, letting the water drain off, and add to the sauce
11. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan
12. Serve with bread