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Spinach and Ricotta Gnudi with Tomato-Butter Sauce
Ingredients
  • 1 stick (4 ounces) unsalted butter
  • 2 garlic cloves, smashed
  • 1 small onion, halved
  • 1 bay leaf
  • Pinch of crushed red pepper
  • One 28-ounce can diced Italian plum tomatoes, juices reserved
  • Salt
  • 2 cups spinach, stems discarded
  • 2 pounds fresh ricotta
  • 4 large eggs, lightly beaten
  • Pinch of freshly grated nutmeg
  • ΒΌ cup freshly grated Parmesan cheese, plus more for serving
  • 2 cups all-purpose flour
Steps
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