Spinach and Ricotta Gnudi with Salsa Rosa

Gnudi, pronounced like nude-y (please no inappropriate jokes) are the uglier but I think more delicious older sisters of Gnocchi (did you know pasta was female? Look how much there is to learn!) They are like ricotta dumplings or ravioli without the pasta (and we all know what the best part of ravioli is)- creamy, pillowy balls of goodness. I made them for what has turned into a weekly event now dubbed, "Gourmet Lunch Wednesdays" because Wednesday is my day off and its the day I end up experimenting in the kitchen after which  my husband and I get to enjoy the finished product for lunch. I served them with Salsa Rosa-which is just a fancy name for tomato-cream sauce, and is my most favorite sauce for pasta- a perfect combo of marinara and alfredo (don't they even sound like a happy Italian couple?)

2 cups ricotta
5 squares frozen leaf spinach,drained and chopped (equivalent I would think to about half a 10oz box of spinach)
3/4 cup grated Parmesan
2 eggs
3 egg yolks
salt, pepper, garlic powder to taste
3/4 cup flour ( plus more for dusting)

Mix the ricotta, well drained spinach, Parmesan, eggs and yolks together and season to taste. Mix in the flour till a sort of dough forms (it will sticky, don't worry). Flour your hands and make balls out of the mixture and coat each ball in flour. Gently drop the balls into well salted, boiling water. Do not overcrowd the pan, you will have to do a few batches. Cook for about 5 minutes per batch (the dumplings should float to the top) and remove from the pot.

Salsa Rosa ( the easy way)
2 cups of your favorite tomato-basil marinara
5 Tbl cream
1/2 tsp garlic powder

Heat the marinara and stir in the cream and garlic. Cannot get easier than that.

The Gnudist colony: (sorry, couldn't help myself)

Up close and personal: