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Spinach And Ricotta Gnudi With Tomato-Butter Sauce

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1 stick (4 ounces) unsalted butter

2 garlic cloves, smashed

1 small onion, halved

1 bay leaf

Pinch of crushed red pepper

One 28-ounce can diced Italian plum tomatoes, juices reserved


2 cups spinach, stems discarded

2 pounds fresh ricotta

4 large eggs, lightly beaten

Pinch of freshly grated nutmeg

1/4 cup freshly grated Parmesan cheese, plus more for serving

2 cups all-purpose flour

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