Wash and trim stems from spinach.

Bring a large saucepan of salted water to a boil over high heat. Add spinach and boil for 2 minutes. Drain and rinse with cold water to stop the cooking. Squeeze dry, and chop finely.

In a large bowl, combine all ingredients except the flour needed for dredging, mixing thoroughly. Refrigerate 1 hour to firm.

Place flour for dredging in a small bowl, dust hands with flour, and, working with about a tablespoon of dough at a time, roll the mixture into small (1-inch) balls. Dredge in flour to coat and set on a baking sheet.

To cook, bring a large saucepan of salted water to a boil, and, working in batches, drop the gnudi into the water and simmer for 2 to 4 minutes (they'll float when done) and remove with a slotted spoon.

Serve with a sauce of your choice.