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For your gnocchi, begin by cooking your spinach and ensuring you drain out all of the excess liquid. Then, roughly chop.
Now, gently mix through your flour, spinach, nut meg, ricotta, parmesan, eggs, salt and pepper.
Once combined, roll into balls, finishing off each ball in a light coating of flour and then place on a large tray. Place in the fridge for minimum 1 hour (or, overnight).
Salt a big pot of water and once boiling, cook your gnocchi in batches. They will float to the top of the water once they are ready (usually around 2-3 minutes.
To finish off your dish, pre heat your oven to 200 degrees Celsius.
Place 1 cup of passata (or more if you want it extra saucy) on the bottom of an oven safe dish, and place in your gnudi. To finish, top with your mozzarella and parmesan. Bake for 15-20 minutes or until the top is golden brown. Serve with fresh basil and ENJOY!