-
1
In a small saucepan, gently fry the onion halves and garlic in the olive oil until the garlic is fragrant (don't let it brown).
-
2
Add the tomatoes and simmer, covered, for about an hour.
-
3
In the mean time, make the gnudi: In a saucepan, fry the spinach until just-wilted and allow to cool. Squeeze out any excess moisture and chop finely.
-
4
In a mixing bowl, combine the flour, spinach, egg, ricotta and Parmesan. Mix vigorously until well combined.
-
5
Dollop a spoonful of the mixture onto a floured surface and, using your (also floured) hands, roll into a cylindrical shape about an inch in diameter. Cut into 2cm or 3cm pieces and set aside. Repeat with the rest of the mixture.
-
6
Bring a large pot of salted water to the boil, and plop in about a third of the gnudi (you don't want them to be too crowded or they may stick together - also, too may will bring down the temperature of the water). Let them cook for an extra minute after they've risen to the surface (about 3-4 minutes in total), then remove with a slotted spoon, set aside and keep warm. Drizzle with a little olive oil to prevent them sticking together. Repeat with the remaining gnudi.
-
7
While the last batch of gnudi is cooking, remove the onions from the tomato sauce and add the butter, stirring until it is incorporated.
-
8
Divide the gnudi between bowls and spoon over the tomato-butter sauce. Top generously with freshly grated Parmesan and serve.
