Drain cottage cheese in strainer for 5-10 minutes, discard liquids.
Meanwhile, add spinach and water to microwave steamer or vented bowl and microwave on high for about 90 seconds.
Let spinach cool to touch, about 5 minutes. Chop and then squeeze to remove as much liquid as possible. Set aside.
Start boiling a pot of water.
In a bowl, mix together 1/2 cup of the flour, Parm cheese, Italian seasoning and pepper. Next stir in drained cottage cheese, an egg, and the squeezed spinach. Dont throw the whole spinach clump in, it will never stir up. Instead, use fingers to break in up into the chopped bits.
Sprinkle remaining 1/4 cup flour on plate. Use hand to form 15 small balls of the spinach mixture, about 2 tbsp. each or so.
Roll each ball around in the flour to coat. Drop into boiling water for about 4 to 5 minutes or until gnudies ride to the top.
Use slotted spoon to remove gnudies and, for each serving, place 5 gnudies in a bowl with about 2/3 cup warmed pasta sauce. If desired, sprinkle with more Parm cheese