Malfatti / Spinach and Ricotta Dumplings in Tomato Sauce

Once you've tried this malfatti recipe, you'll have a hard time cooking anything else. Though vaguely similar to gnocchi in appearance, malfatti are actually made with a mixture of spinach, ricotta, and flour. The result is a delicious, light and fluffy dumpling, a true Italian comfort food classic.
INGREDIENTS: (4 servings)
500g of uncooked spinach
300g of ricotta, drained overnight in a sieve lined with muslin cloth
1 egg
50g of flour
70g of Parmesan, finely grated
1 pinch of nutmeg
salt and black pepper
semolina or extra flour for dusting and rolling the malfatti
SIMPLE TOMATO SAUCE
400g of crushed tinned tomatoes
1 onion, small
2 garlic cloves
salt
METHOD:
1). To make the malfatti, wilt the spinach down with a splash of water. Transfer to a sieve and allow to cool.
2). Once cool, squeeze out as much water as you can from the spinach, then finely chop.
3). Place the spinach and the ricotta in a mixing bowl with the rest of the ingredients and mix well until everything is evenly incorporated
4). Roll the mixture into neat 4cm balls using your hands.
5). Cook in salted boiling water - they are ready when they rise to the surface. Once cooked, drain and transfer to a pan with the sauce.
6). To make the tomato sauce, sweat the onion and garlic until soft with no color, then add the crushed tomatoes. Cook out over low-medium for 10-15 minutes until it starts to thicken. If desired, blitz in a blender until smooth.
7). Serve the malfatti on a bed of the tomato sauce.