Gnudi with Spinach and Feta in Mushroom-Saffron Broth

Ingredients (18)

• 4 tablespoons (2 ounces; 55g) unsalted butter
• 2 tablespoons (30ml) extra-virgin olive oil
• 4 garlic cloves, finely minced
• 2 teaspoons Aleppo pepper
• 1 1/2 teaspoons freshly ground black pepper 
• Pinch saffron threads
• 1 teaspoon mushroom bouillon, such as Better Than Bouillon Mushroom Base 
• Kosher salt
• 15 ounces (430g) whole milk ricotta
• 4 ounces (115g) feta
• 10 ounces (285g) fresh baby spinach (see note)
• Kosher salt 
• 1 large egg plus 2 large yolks
• 1/4 cup all-purpose flour (1 1/4 ounce; 35g), plus 2 cups (9 ounces; 255g) for coating the gnudi
• 1 teaspoon grated lemon zest from 1 lemon
• 1 teaspoon freshly ground black pepper
• 2 tablespoons thinly sliced chives
• 1/2 ounce (15g) finely grated Parmesan