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Wilt, cook and rinse the spinach of any excess
water.
Beat the ricotta until smooth. Add spinach,
parmesan, flour, eggs and nutmeg, salt and pepper
to taste. Mix and leave in the fridge for an hour
until moving onto the next step.
Fry carrot and onion in the oil until soft. Add
garlic for one minute. Tip in the tomatoes and
puree, caster sugar, boquet garni and salt and
pepper. Simer 30 mins.
Reove boquet garni and blend.
Put flour on a plate. Roll a tablespoon of the
ricotta mixture into a ball and coat in the flour.
Heat a shallow pan of water to the boil. Add the
gnocci balls and poach 10-15 minutes.
Serve the balls with tomato sauce and parmesan
grated on the top.
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