Dumplings with spinach and ricotta cheese in tomato sauce

Ingredients:

• 300 g frozen spinach, defrosted, squeezed and finely chopped
• 2 tbsp. ricotta cheese
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 can (800 g) of peeled whole tomatoes in their own juice without added salt
• 8 large leaves of fresh basil
• 1/2 cup flour, plus a little extra for dusting
• 2 large egg yolks
• A pinch of ground nutmeg

Preparation:

1. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 1-2 minutes until softened.
   
   Stir in the tomatoes and mash with a wooden spoon until the sauce is lumpy. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, for about 12 minutes until the sauce thickens. Stir in the basil and season with salt and pepper. Remove from heat and transfer to a blender. Puree until smooth.
2. Flour a rimmed baking sheet and set aside. In a large bowl, combine the spinach, ricotta, Parmesan, egg yolks, nutmeg, and 1 teaspoon each of salt and pepper. Add the flour and mix well.
   
   Place tablespoons of dough onto a floured baking sheet. Shake the sheet back and forth, coating the dough with flour and smoothing the edges. Refrigerate for 10 minutes.
3. Meanwhile, bring a large pot of water to a boil. Reduce heat to a simmer. Add the cooled dumplings and cook until they float to the surface and are tender, 4-5 minutes.
   
   Using a slotted spoon, remove and transfer to a paper towel-lined plate to drain. Serve the gnocchi in tomato sauce, drizzled with the remaining 2 tablespoons of olive oil. Top with Parmesan cheese.