Gnocchi: Peel and boil the potatoes as you would usually and then mash them. You really need to work those lumps out, a smooth mash in necessary.
Place in a bowl then season well with salt and pepper. Incorporate the flour into the potato forming a dough. Once you have a dough turn out on to a dusted surface and knead for two minutes; not too rough.
Break off the dough into three pieces and roll into three sausage shapes; about 3cm in thickness. Cut the sausage shapes into pieces around 2cms in length. Set to one side for use later.
Sauce: Drizzle olive oil in a frypan then gently cook the shallots for 2 minutes before adding the garlic and cook for a further 30 seconds.
Add the tomatoes and half a cup of water. Season and simmer for 20 minutes to reduce the sauce down a little; add a little extra water if the sauce is getting too thick.
After 20 minutes add thyme and turn the heat right down but make sure the sauce stays hot.
Place a large saucepan of water on to the simmer and add the gnocchi. They will take about 2 minutes to cook and will rise to the surface when done. Remove and drain the gnocchi and place in a large bowl.
Add the ricotta crumbling between your fingers as you go, spinach and the hot tomato sauce. Mix thoroughly then serve.