Mix the Ricotta, Spinach, Parmesan, flour, bread crumbs, salt, and Black Pepper together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don't hold together, add more flour or breadcrumbs and test again.

Portion all of the Gnudi and roll into balls. Cook in boiling water until they float and then for an additional 2 minutes, and shock in iced water.

To caramelize the Shallots, heat a large sauté pan over medium heat, add a tablespoon of olive oil along with Red Chili Flakes and then add the Shallots. Stir and allow the Shallots to brown on one side. Add Salt and Black Pepper. Slowly cook until soft and sweet, about 5 minutes. Sauté the mushrooms together with the Shallots until lightly colored and tender, about 4 minutes, and sweat for an additional 3 minutes. Pour the liquid from the hydrated Mushrooms into the pan. Allow to cook for about 15 minutes.

Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Set aside until ready to serve.