Great texture and delicious with tomato sauce or served in broth.
Place ricotta in a strainer over a bowl and let sit for approximately 1 hour to drain liquid.
In a saucepan of boiling water, add the spinach and cook for 2 minutes. Drain and cool. Once cooled, squeeze out all the liquid and place the spinach in a large bowl. Stir in the ricotta cheese, eggs, parmesan cheese, nutmeg, ¼ cup of flour, salt, pepper, and red pepper flakes. Mix well to combine.
Using floured hands, take one tablespoon of the mixture and form into a small log shape. Roll the log in flour and place on a sheet pan. Continue until all the gnudi are formed and place into the freezer for one hour.
Bring a large pot of salted water to a boil. Remove the gnudi from the freezer and add to the boiling water, making sure not to overcrowd. Cook the gnudi until they float to the top, about 3 to 5 minutes.
Remove using a slotted spoon and place on a platter with warm tomato sauce. Top with fresh basil.