with spicy Tomato Sauce
2 cups spinach, stems discarded
2 pounds fresh ricotta
4 large eggs, lightly beaten
Pinch of freshly grated nutmeg
¼ cup freshly grated Parmesan cheese, plus more for serving
2 cups all-purpose flour
Spicy tomato sauce, recipe follows
Heat medium skillet over high heat; add spinach and saute until wilted. Transfer to a colander to drain and cool slightly. Squeeze dry and chop finely.
Place spinach, ricotta, eggs, nutmeg and ¼ cup of the Parmesan in bowl of food processor; combine until blended. Add flour in 3 batches, pulsing between additions until nearly incorporated. Scrape dough onto a lightly floured work surface and knead 5 to 10 times, until smooth.
Bring a large pot of salted water to a boil. Turn heat to medium.
Scoop one-quarter of the dough into a large, resealable plastic bag; cut a ½-inch corner from the bag. Working over the boiling water, squeeze the dough through the hole, using a knife to cut into 1-inch pieces. Cook gnudi in simmering water until firm, about 3 minutes. Using a slotted spoon, transfer gnudi to a platter or baking sheet. Repeat cooking process with remaining dough.
Serve topped with the spicy tomato sauce and more Parmesan.
3 tablespoons olive oil
1 medium onion, finely chopped
6 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon dried marjoram
3/4 teaspoon dried crushed red pepper flakes
2 28-ounce cans Italian-style tomatoes
1/2 cup Chateau Ste. Michelle Syrah or Merlot
Kosher salt & pepper, to taste
Heat oil in large, heavy-bottomed saucepan over medium heat. Add onion, garlic, herbs and pepper flakes; cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Stir in remaining ingredients; simmer gently, uncovered, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Sauce should be thickened and measures about 8 cups. Season to taste with salt and pepper.
Note: Can be prepared 2 days ahead; store in refrigerator.