1 packet of frozen spinach, thawed
1 clove of garlic (or more. I like more)
1 egg white
1 table spoon of plain flour
1/4 cup of grated parmesan
1 cup of breadcrumbs
1/4 teaspoon ground nutmeg
1 tablespoon of finely chopped chives.
Squeeze excess liquid from spinach. Combine spinach, ricotta, garlic, egg white, flour, parmesan, breadcrumbs, nutmeg and chives in a big bowl.
Roll level teaspoons of the mixture into balls.
Place balls in a single layer about 2cm apart in a baking paper lined bamboo steamer fitted to a pot of boiling water.
Steam, covered, for about 10 mins or until dumplings are hot.
Meanwhile make your favourite tomato pasta sauce and cook some pasta.
Place pasta in bowl, pour sauce over, and carefully place gnudi balls on top.
Serve with a nice red, as in picture.