Drain spinach well and chop until you have 250g of dry weight.
Beat ricotta until smooth and mix with spinach, parmesan, flour, eggs, nutmeg, and seasoning.
Chill the mixture in the fridge for at least one hour.
Sauté onion and carrot in oil until tender, then add garlic for one minute.
Stir in tomatoes, purée, sugar, and bouquet garni, then simmer for 30 minutes.
Remove the bouquet garni and blend the sauce in a food processor until smooth.
Roll tablespoons of chilled mixture into balls and coat them in flour.
Poach the gnocchi in gently simmering water for 10-15 minutes until cooked.
Serve gnocchi topped with warm tomato sauce and extra parmesan.