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Cook spinach and drain out all excess liquid, then roughly chop
Gently mix together flour, spinach, nutmeg, garlic, ricotta, parmesan, eggs, salt and pepper
Roll mixture into balls, coat each ball lightly in flour, and place on a large tray
Refrigerate for minimum 1 hour or overnight
Salt a large pot of water and bring to boiling
Cook gnudi in batches until they float to the top (usually 2-3 minutes)
Preheat oven to 200 degrees Celsius
Place 1 cup of passata on the bottom of an oven-safe dish and add the cooked gnudi
Top with mozzarella and parmesan cheese
Bake for 15-20 minutes until the top is golden brown
Serve with fresh basil