Step 1Spray a large saucepan with olive oil and set over a medium heat. Add spinach and cook for 2 minutes, or until wilted. Remove from pan, leave to cool slightly, then roughly chop. Place the spinach in a large bowl and set aside.
Step 2Add the eggs, flour, ricotta, chives, lemon zest and 2 teaspoons of olive oil to the spinach bowl. Season the mixture well with cracked black pepper. Mix well with your hands to create a sticky dough.
Step 3Fill the saucepan used to cook spinach with water and bring to the boil over a high heat.
Step 4Sprinkle a board with a little extra flour and tip gnudi dough onto board. Divide dough into two and lightly shape each half into a long ‘sausage’. Sprinkle with more flour if needed. Cut each sausage into even-sized pieces.
Step 5Cook the gnudi, in 2–3 batches, in the saucepan of boiling water. When they float to the surface, remove from pan with a slotted spoon. They should be springy to touch, not soggy.
Step 6Divide the gnudi among four serving bowls. Top with hot pasta sauce, garnish with parmesan and cracked black pepper, and serve.