Cook the spinach for 7-8 minutes in boiling water. Drain well and mix with the ricotta, egg, flour and Parmesan cheese, then leave to rest in the fridge. Meanwhile, cook the peas in plenty of salted water for about ten minutes. Drain and place in ice water. Blend the peas with the garlic, ginger and mint, place in a pan and heat. Remove the gnudi dough from the fridge and cook in the pea water using a piping bag until they float to the surface. Place the gnudi on the pea cream and sprinkle with generous slices of fresh Stefania Calugi truffle.