Wash and make dry the spinach; meanwhile in a pan warmi it up the oiland add the garlic. Saute the spinach in the pan, cover it and let them cook at slow fire for 8 minutes. When they are soft and take the taste of the garlic you can remove the garlic . Transfer the spinach in a strainer for remove the execc of the liquid. Strain also the ricotta for remove the exec of water. Mix the spinach with the ricotta then add the salt,pepper,nutmeg,pecorino and the egg. Add the flour precedently sifted and mix with care all the ingredients. When the dought is done start to do some ball around 20 gr each.
Prepare the tomato sauce. Saute the tomatoes in hot olive oil and season it with salt and pepper. In a boiling water cook the Gnudi untill they start to come on the surface of the water. Strain carefully the pasta and mix with the sauce gently for don’t break it. Add the fresh basil and serve it. Finish the plate with a generous sprinkle of aged Pecorino Toscano DOP.