Method:

1. Place a heavy based saucepan over a high heat. Heat the olive oil and add the onion and garlic to the saucepan and saute for 3-4 minutes. Add dried oregano, crushed tomatoes and picked basil. Reduce to a simmer.
2. Drain the thawed spinach and squeeze out excess liquid. Place in a large bowl with ricotta, parmesan, eggs, flour and nutmeg and combine well with a wooden spoon or spatula.
3. Using 2 dessert spoons create small balls/dumplings out of the spinach and ricotta mix. Drop them into the sugo sauce, spreading them around the saucepan evenly, ensuring they are slightly submerged. Reduce to a low heat and place the lid on. Allow the dumplings to poach for approximately 10 minutes.
4. Dress the rocket and onion with fresh lemon juice and a touch of olive oil. Distribute the sauce and dumplings into bowls, top with dressed rocket and onion and serve.

Our friends at Wine Selectors suggest pairing this dish with a Fiano.