Step 1

Preheat oven to 120°C. Line a baking tray with non-stick baking paper.

Step 2

Remove the spinach from the packet. Place between 2 doubled sheets of paper towel and press out as much liquid as possible. Place the spinach in the bowl of a food processor. Add 200g of the feta with the parmesan, egg and thyme, and season well with salt and pepper. Process until the mixture is combined.

Step 3

Transfer the mixture to a medium bowl. Add the flour and use a wooden spoon to mix until just combined.

Step 4

To make the tomato sauce, heat the reserved oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute or until soft. Stir in the tomatoes, water and sugar, and bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 15 minutes or until the sauce thickens. Taste and season with salt and pepper.

Step 5

Meanwhile, use two dessertspoons to shape heaped spoonfuls of the mixture to form 12 oval dumplings. Place the gnocchi on the lined tray, ensuring they don't touch.

Step 6

Bring a large saucepan of salted water to the boil. Add half the gnocchi and cook, uncovered, for 6 minutes (they will rise to the surface halfway through cooking). Use a slotted spoon to drain and transfer the gnocchi to an ovenproof dish. Cover loosely with foil and place in preheated oven to keep warm. Repeat with the remaining gnocchi.

Step 7

To serve, spoon the tomato mixture into four shallow serving bowls. Top with three gnocchi and then the remaining feta. Garnish with the thyme sprigs and serve immediately.