To make the malfatti:
Blanch the spinach in boiling water with a little salt, drain well, and chop finely.

In a large mixing bowl, combine the chopped spinach, paneer, flaxseed gel, grated cheese, flour, semolina, salt and nutmeg. Stir until everything is well incorporated.

To form the malfatti, lightly flour your hands, and press the dough into small round balls.

Prepare a large pot of boiling salted water, and carefully place the pasta into the pot with a large spoon. When they rise to the surface, they are done.

Turn off the heat, leaving them in the pot a few minutes longer, and then remove them from the water with a slotted spoon.

To make the tomato-garlic sauce:
In a large saucepan, heat the olive oil and cook the onions over medium heat, stirring frequently, for 4-5 minutes.

When the onions are soft and transparent but not brown, add the garlic and cook for another 1-2 minutes, stirring constantly.

Stir in the tomatoes, salt and pepper. Bring the sauce to a boil, turn the heat to low and simmer for 30 minutes.

Serve the malfatti on a bed of the tomato sauce.