Put the drained ricotta and squeezed spinach in a large bowl.
Break two eggs in the dough and add the zest of 1/2 orange.
Then add the rest of ingredients: marjoram, 50 grams (1,75 oz) of grated Parmesan cheese, a generous pinch of grated nutmeg, salt, and pepper to your liking.
Mix everything well with a fork or a spoon. Taste the flavor and add more salt and pepper if needed.
Take a rectangular oven dish and create a first layer of tomato sauce.
To make the round-shaped Gnudi, you need a bit of water to dampen your hands. Keep a small bucket with water close to you.
Take a tablespoon of ricotta and spinach mixture and make a ball with your wet hands. Place Gnudi balls on the oven dish, well-spaced one from each other, until you fill all the space. You should be able to get approx. 20 balls.
Cover balls with another generous layer of tomato sauce. To finish, sprinkle with abundant Parmesan cheese (50 grams, 1,75 oz, or even more, to your liking).
Put in the oven and bake for about 15/20 minutes until parmesan cheese melts and browns.
Let it cool for a few minutes before serving. 4 or 5 balls for each person.