Blanch spinach leaves in boiling water. Drain, wring out and finely chop.

Grab a large bowl and mix chopped spinach, parmesan, eggs, spelt flour, ricotta, salt, and melted ghee.

Knead into smooth, compact dough. If too runny, add more flour. If too firm, add water.

Quarter the dough and roll each quarter into a thin cylinder.

Cut each cylinder into inch-wide pieces. Squeeze each piece with a fork.

Boil salted water in a large pot. Pour gnocchi into the pot and boil.

Take them out once they rise to the surface and put them aside.

Heat 1 tablespoon of olive oil in a large skillet pan. Add finely chopped onion and pressed garlic. Stir-fry for 3–4 mins. Pour canned tomatoes. Sprinkle with thyme, rosemary, salt, and pepper. Stew for 5 mins.

Serve gnocchi with tomato sauce, topped with extra grated or shaved parmesan.