Ricotta and spinach gnocchi with arrabbiata sauce

Ingredients

• Ricotta and spinach gnocchi
• 100 gram baby spinach leaves, blanched, well drained
• 350 gram firm ricotta
• 3/4 cup grated parmesan
• 1/2 cup coconut flour
• 1 egg, lightly whisked
• 30 gram butter
• 2 tablespoon olive oil
• Arrabbiata sauce
• 1 tablespoon olive oil
• 3 rashers rindless bacon, diced
• 1 onion, chopped
• 2 garlic cloves, crushed, plus extra sliced to serve
• 2 teaspoon oregano leaves, plus extra to serve
• 1 teaspoon chilli flakes
• 2 x 400g cans cherry tomatoes
• 2 teaspoon balsamic vinegar