Ricotta and spinach gnocchi

3 Tbsp olive oil
1 onion, finely chopped
1 bunch english spinach, trimmed, rinsed, shredded
350g fresh ricotta
1 egg, lightly beaten
2/3 cup plain flour
1/2 tsp freshly ground nutmeg
1/2 cup finely grated pecorino
extra flour for dusting
extra 1/4 cup finely grated pecorino
2 cloves garlic, finely chopped
4 roma tomatoes, finely chopped
1/2 bunch fresh thyme
400g cannellini beans, drained, rinsed

1. Preheat oven to 200C. Heat 2 tsp of the oil ina medium heavy based pan over a medium heat. Add onion and cook for 2-3 mins. Add spinach and cook for 1-2 mins or until spinach is wilted. Spoon mix into a colander. Set aside to cool, the press down with a wooden spoon to squeeze out excess liquid. Transfer mix to a medium bowl.
2. Add ricotta, egg, flour, nutmeg and pecorino to spinach mixture and stir to combine. Dust hands with extra flour, then shape tblsp of mix into balls to make gnocchi. Bring a large pan of water to the boil. Add gnocchi and cook for 1-2 mins or until gnocchi floats to top. Remove with a slotted spoon and put in a ovenproof dish. Sprinkle with extra pecorino and bake for 5-6 mins.
3. Heat remaining oil in a medium heavy based pan over a medium heat. Add garlic, thyme and tomato and cook for 4-5 mins. Add beans and cook for 3-4 minutes. Serve gnocchi with tomato and bean mixture.