Step 1

To make the dumplings, wrap the spinach in a kitchen towel and squeeze to wring out as much moisture as possible. It should release about 1½ cups water and you should have 7 to 8 ounces squeezed spinach; discard the water.

Step 2

In a food processor, pulse the spinach until finely chopped, 10 to 12 pulses. Add the ricotta, egg, Parmesan, pecorino, nutmeg and ½ teaspoon each salt and pepper. Pulse to combine, about 10 pulses. Transfer to a medium bowl. Stir in ½ cup flour.

Step 3

Mist a large plate or a pie plate with cooking spray. Moisten your hands with water, then form a generous tablespoon of the spinach mixture into a ball and place on the plate. Repeat until all of the mixture has been shaped; you will have about 20 balls. Refrigerate uncovered for 30 minutes to 1 hour.

Step 4

Meanwhile, make the sauce. In the food processor, process the tomatoes with juices until smooth, about 30 seconds. In a medium saucepan over medium, cook the oil and garlic, stirring occasionally, until the garlic is lightly browned, about 2 minutes; remove and discard the cloves. Add the tomatoes along with ¼ cup water and ½ teaspoon each salt and pepper. Bring to a simmer, then reduce to medium-low and cook, uncovered and stirring occasionally, until thickened slightly, about 10 minutes. Remove from the heat and stir in the basil. Taste and season with salt and pepper, then cover to keep warm.

Step 5

In a large pot over high, bring 4 quarts water to a boil. While the water heats, put the remaining ¼ cup flour in a wide, shallow bowl or a pie plate. Remove the ricotta-spinach balls from the refrigerator. Using your hands, drop one into the flour and toss to lightly coat. Lift it out and gently shake off any excess flour, roll between the palms of your hands, then return it to the plate. Flour the remaining portions in the same way.

Step 6

Stir 1 tablespoon salt into the boiling water. Using a slotted spoon and adding only a few at a time, carefully lower all of the dumplings into the water. Gently stir to prevent sticking, then cook until a skewer inserted into the center of the dumplings meets some resistance, about 10 minutes; the dumplings will begin to rise to the surface after about 2 minutes. Adjust the heat as needed to maintain a gentle simmer. Meanwhile, return the sauce, partially covered, to a simmer over medium.

Step 7

When the dumplings are done, use the slotted spoon to transfer them to a clean plate. Spoon about ¼ cup sauce onto each of 4 to 6 shallow serving bowls, then top with the dumplings. Sprinkle with additional Parmesan and serve right away.