Spinach and Ricotta Gnocchi with Chilli Tomato Sauce

Ingredients

• 2 bunches of spinach, ends trimmed, washed and drained
• 500g fresh firm ricotta
• 3 eggs, lightly whisked
• 1/2 cup of grated Parmesan
• 1/2 cup of plain flour
• 1 tbsp olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 red chilli, seeded, finely chopped
• 1/2 cup white wine
• 800g can diced tomatoes
• Extra Parmesan cheese, finely grated, to serve
• Rocket leaves, to serve