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1
in a 9- to 10-inch heavy skillet cook garlic and onion in oil over moderately low heat, stirring, until onion is softened.
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2
Add tomatoes with reserved juice, wine, and salt and pepper to taste and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
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3
In a small saucepan combine spinach with 1/2 cup water and simmer, covered, breaking up with a fork occasionally, 5 to 7 minutes.
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4
Drain spinach in a colander and rinse under cold water to cool.
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5
Squeeze spinach in a small handfuls until as dry as possible and chop fine.
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6
In a 5-quart saucepan bring 4 quarts salted water to a boil for cooking gnocchi.
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7
Set broiler rack about 4 inches form heat and preheat broiler.
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8
In a bowl stir together spinach, ricotta, 1/3 cup Parmesan, yolk, 2 tablespoons flour, nutmeg, and salt and pepper to taste until combined well (mixture will be very soft).
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9
With well-floured hands form rounded tablespoons of mixture into logs about 2 inches long and 1 inch in diameter (about 18) and transfer gnocchi as formed to a sheet of wax paper.
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10
Working in 2 batches, carefully transfer gnocchi with a spatula to boiling water and cook until they rise to surface, about 2 minutes.
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11
Transfer gnocchi as cooked with a slotted spoon to a buttered shallow baking dish large enough to hold them in one layer and sprinkle with remaining 1/3 cup Parmesan.
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12
Broil gnocchi until very hot and cheese is melted, 3 to 5 minutes.
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13
Serve gnocchi with tomato sauce.
