In a on cook the spinach with a bit of garlic and oil. When they go soft they are ready.

Remove the excess water from the spinach: you can leave the spinach to drain into a colander, with a bowl underneath to catch the dripping water or, much faster, like I did, just squeeze with your hands.

Put the spinach on a chopping board and chop finely.

In a large bowl add all the ingredients and mix well with a fork, until all the ingredients are well incorporated.

Now it’s time to roll into balls: to make this process easy, add a drizzle of oil in your hands so the dough won’t stick to your hands. Prepare a small bowl with extra flour and keep it next to the large mixing bowl.

Grab a tablespoon of the mix and roll into balls with you hands (~2.5cm in size), roll the ball into the small bowl with the extra flour so we can lightly coated it.

Leave the Gnudi on a chopping board or another clean surface while you make the rest.

Once the Gnudi are ready, cook them in boiling water like you would do with gnocchi: the Gnudi are are when they float on the surface.