Remove all the excess water from the blanched spinach by placing them in a tea towel and squeezing it until all water is drained out. This step is very important so the dumplings don’t disintegrate while simmering in the water.
Add the drained spinach into a bowl, add the remainder of the ingredients, except the tomato sauce, mix until well combined.
Make the quenelle shape: with the help of two deep spoons, made an oval shape dumpling by dipping the two spoons into warm water, then scoop a generous amount of the mixture into one spoon, then scoop the mixture from one spoon to another until you form an oval football ball shape dumpling. Gently place the dumplings into a floured plate, then add them to the fridge for 20 minutes.
Meanwhile, put your tomato sauce into a saucepan and reheat it. Minutes before serving, add one ladle of the warm tomato sauce onto each serving plate.
Add water and salt to a pot, bring it to a boil, then a gentle simmer.
Remove the dumplings from the fridge, add them to the simmering water, three a time. Let them simmer until they float, then with the help of a slotted spoon, remove them from water, place the slotted spoon onto a paper towel to remove the excess water, then place the malfatti directly onto the plate with the previously warmed tomato sauce. Serve it and bon apetit!