Gnudi With Veal Polpettine

Ingredients

• Gnudi:
• 1 pound whole-milk ricotta (see Note)
• 2 eggs, beaten
• 1 cup freshly grated Parmesan
• 1 10-ounce package frozen spinach, thawed, thoroughly squeezed dry, roughly chopped
• 1 tablespoon finely minced chives
• 1 tablespoon finely minced flat-leaf parsley
• 1 tablespoon Dijon mustard
• 1/8 teaspoon freshly grated nutmeg
• 2 pinches kosher salt
• Few grinds of freshly ground pepper
• 1 cup all-purpose flour
• Polpettini:
• 3/4 pound lean ground veal
• 1/2 cup bread crumbs
• 2 tablespoons grated Parmesan cheese + more for serving
• 1/4 cup milk
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons finely chopped basil
• 1 teaspoon kosher salt
• Freshly ground pepper
• 3 tablespoons olive oil
• 2 to 3 cups tomato sauce

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