Rachel Roddy's recipe for spinach and ricotta gnudi | A kitchen in Rome

These small, soft balls make for a speedy supper - serve them with a generous grating of parmesan and a well-dressed green salad The combination of ricotta, wilted chopped spinach, grated parmesan or pecorino, egg and a good grating of nutmeg is a familiar and typical filling for ravioli. In today's dish, though, there is no pasta covering, hence the nudit (nudity) of the little lumps (gnocchi simply means "little lumps"), which is neatly captured by the Tuscan dialect word gnudi. They have othe...