Gluten-Free Spinach and Ricotta Gnudi

1. In a large saucepan, over medium heat, combine the garlic, pepper flakes, and olive oil. Cook for 2 minutes, until fragrant.

2. Add the tomatoes, water, and stir. Bring to a simmer and reduce the heat to low.

3. Simmer for 30 minutes, stirring occasionally, until the sauce is silky and reduced in volume. Season with salt as needed.

4. Place a mesh strainer over a bowl and line it with a cheesecloth or sturdy paper towel. Add the ricotta, wrap the cloth or towel around it, and weigh it down with a heavy object. Set aside.

5. Bring a pot of salted water to a boil and add the spinach. Cook for 1 minute until wilted, then transfer to a bowl of cold water to stop cooking.

6. Squeeze out excess liquid from the spinach and finely chop it. Add the chopped spinach to a mixing bowl.

7. Uncover the strained ricotta and add it to the spinach, along with the egg, lemon zest, potato starch, and a big pinch of salt. Mix until combined.

8. Prepare a dusted plate with potato starch next to the boiling pot of water.

9. Using a spoon or ice cream scoop, scoop the ricotta mixture into balls onto the starchy surface. Dust more potato starch on top and roll into balls.

10. Add the gnudi to the boiling water in batches. Cook for 2 to 3 minutes until they are larger and have a translucent layer.

11. Transfer the cooked gnudi to a plate with a splash of water to prevent sticking. Repeat with remaining dumplings.

12. Serve the gnudi hot with spoonfuls of tomato sauce.