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1
Cook the fresh spinach in the water clinging to the leaves after washing, or cook the frozen according to package instructions.
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2
Drain over a bowl, squeezing out as much water as possible do this in small handfuls so you can press out the most water and chop.
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3
Reserve the water.
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4
Briefly soak the bread in the reserved spinach water plus enough hot water to cover and squeeze dry.
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5
Saute the onion and garlic in the olive oil until tender, 3 to 5 minutes.
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6
Mix the spinach, bread, sauteed onion and garlic and put through the finest blade of a meat grinder or pulse in a food processor until chopped, then scrape into a mixing bowl.
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7
Add 1/2 cup of the dry bread crumbs, the cup of Parmesan, parsley, salt, pepper and basil.
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8
Stir in the eggs.
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9
With lightly floured hands, gently shape the mixture into sausagelike links, 1 inch round by 3 inches long.
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10
If they do not hold together, add more bread crumbs.
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11
Lay on a baking sheet.
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12
Bring a large pot of salted water to a boil.
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13
Drop the links, one at a time, into the boiling water.
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14
Reduce the heat to let the water barely simmer and cook until the malfatti float to the surface, 1 to 2 minutes.
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15
Remove with a slotted spoon, drain on paper towels and place in a greased baking dish, large enough to fit the malfatti in a single layer.
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16
Spoon the tomato sauce over the links, sprinkle with lots of cheese and broil to reheat.
