Place the spinach, with water clinging to leaves, in a large saucepan. Place over high heat. Cook, covered, turning occasionally, for 5 mins or until spinach wilts. Drain in a large colander. Set aside for 5 mins to cool slightly.
Use your hands to squeeze as much liquid from the spinach as possible. Finely chop and place in a bowl.
Add the ricotta to the spinach and stir until well combined. Add the egg and parmesan and stir to combine. Add the flour and stir to form soft, sticky dough.
Using lightly floured hands, roll tablespoonfuls of mixture into logs. Place on a lightly floured baking tray.
Heat the oil in a large saucepan over medium heat. Add the onion, garlic and chilli. Cook, stirring, for 5 mins or until onion softens. Add the wine and bring to the boil. Cook for 2 mins or until wine reduces by half. Add the tomato and cook, stirring occasionally, for 10 mins or until sauce thickens slightly.
Meanwhile, bring a large saucepan of water to the boil over high heat. Reduce heat to medium-low. Add one-third of the gnocchi (it will sink to the bottom). Cook for 5 mins or until gnocchi float to the surface and are cooked through. Use a slotted spoon to transfer to a heatproof bowl. Repeat, in 2 more batches, with remaining gnocchi.
Spoon the tomato sauce into serving bowls. Divide gnocchi among bowls. Serve sprinkled with extra parmesan and rocket.