Baked Ricotta & Spinach Gnuddis

Ingredients
For gnuddi...
450g spinach
16oz ricotta
1/2 cup grated parmigiano-reggiano
1 egg yolk
5 tablespoons flour
salt & pepper
1 tablespoon olive oil
For tomato sauce...
1 tablespoon olive oil
1/4 white onion, diced finely
1 garlic clove, chopped
1 can of whole plum tomatoes
6 basil leaves,chopped
1 teaspoon sugar
1/2 teaspoon of balsamic


To make gnuddi...
Bring a pot of water to a boil then add a pinch of salt. Put spinach in water and cook for 1 minute, rinse under cold water to stop the cooking. Next drain as much of the water out of the spinach by squeezing it in paper towels. 
Place spinach, ricotta, parmesan, and egg yolk in a bowl and mix to combine. Gradually add tablespoons of flour until mixture becomes less moist and combined better. 
cover your hands in a little olive oil, then roll medium sized balls of ricotta mixture in your hands. Make about 32 balls, set aside and make tomato sauce. Peheat oven to 350 F(180 C).


To make tomato sauce...
Heat a little olive oil in a saucepan and add the chopped onion and garlic. Cook for a minute or so then add some chopped basil. Poor in the tomato juice, then squeeze the tomatoes in your hands so they mush up then add to pan. simmer sauce for a few minutes until slightly thickened. If you like your sauce less chunky,with an immersion blender, slightly blend sauce to your preferred consistency. 


In oven proof dishes place sauce and about 8 gnuddis then top with grated parmesan.
Bake in oven for 20-30 minutes.
makes 4 individual dishes.