Spinach, ricotta and parmesan gnocchi with tomato sauce

Ingredients

• 500g fresh spinach, discard any tough stalks
• 25g butter
• 1 onion, finely chopped
• freshly grated nutmeg
• 150g ricotta
• 125g freshly grated vegetarian Parmesan
• 60g plain flour, plus extra for dusting
• 2 large organic egg yolks
• salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 fat clove of garlic, crushed
• 400g can tomatoes
• 1 teaspoon caster sugar
• 1 tablespoon freshly chopped basil leaves
• freshly grated vegetarian parmesan
• extra virgin olive oil