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1
In a large, deep skillet, melt the butter.
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2
Add the garlic, onion, bay leaf and red pepper and cook over moderate heat until the garlic is fragrant.
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3
Add the tomatoes and their juices and bring to a boil.
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4
Simmer the sauce over low heat, stirring occasionally, until thickened and reduced to 2 1/2 cups, about 1 1/2 hours.
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5
Discard the garlic, onion and bay leaf.
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6
Season the sauce with salt and keep warm.
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7
Meanwhile, heat a medium skillet.
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8
Add the spinach, a handful at a time, and stir over moderately high heat until wilted; transfer to a colander; let cool slightly.
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9
Squeeze the spinach dry and finely chop it.
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10
Bring a large pot of salted water to a boil.
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11
In a food processor, combine the spinach with the ricotta, eggs, nutmeg, and the 1/4 cup of Parmesan and process until blended.
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12
Add the flour in 3 batches, pulsing between additions, until almost incorporated.
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13
Scrape the gnudi dough onto a lightly floured work surface and knead 5 to 10 times, until smooth.
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14
Add one-fourth of the gnudi dough to a large, resealable plastic bag; with scissors, cut a 1/2-inch corner from the bag.
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15
Working over the boiling water, squeeze the dough through the corner opening and use a knife to cut it into 1-inch pieces.
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16
Cook the gnudi over moderately high heat until firm, about 3 minutes.
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17
With a slotted spoon or wire skimmer, transfer the gnudi to a baking sheet.
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18
Repeat with the remaining dough.
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19
Carefully transfer the gnudi to the tomato sauce and stir lightly to heat through.
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20
Spoon into shallow bowls and serve at once, passing more Parmesan at the table.
