Malfatti (Italian Spinach Ricotta Dumplings in Napoli Sauce)

Bahan-bahan (4 porsi)

• 2 tbsp olive oil
• 2 g arlic cloves (, finely minced)
• 1/2 onion (, very finely diced)
• 800 g / 24 oz crushed tomato ((or diced))
• 1 tbsp tomato paste
• 1/2 cup water
• 1 basil stem ((leaves kept for the Malfatti))
• 1/2 tsp white sugar
• 3/4 tsp salt
• 1/2 tsp black pepper
• 300 g / 10oz baby spinach ((~6 tightly packed cups, Note 4))
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 cloves garlic (, finely minced)
• 1 eschallot ((large), finely chopped (or 1/2 red onion))
• 500 g / 1 lb ricotta ((must be dry type, not wet and spreadable, Note 1))
• 1/4 cup (lightly packed) basil leaves, finely sliced ((use stem for sauce))
• 1 egg ((Note 2))
• 1 egg yolk ((Note 2))
• 1 cup parmesan (, finely grated)
• 1/2 cup flour (, plain / all-purpose)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup parmesan (, finely grated)
• Basil leaves (, small (optional))