Heat oil in a medium saucepan over medium heat. Cook onion for 5 minutes until soft. Add garlic and chilli and cook for a further 1 minute until fragrant. Add passata and olives and season with salt and pepper. Bring to a low simmer and cook, covered, for 20 minutes.

Meanwhile, make the gnocchi. Place spinach in a bowl and pour boiling water over to wilt. Allow to cool then squeeze out excess water. Place spinach on cutting board and finely chop. Transfer to large bowl. Add ricotta, egg yolk, parmesan, salt and season with pepper. Mix well to combine then add flour and mix until dough just comes together. Transfer to floured bench and roll into a log about 2cm thick. Cut gnocchi at 1.5cm intervals.

Bring a large saucepan of salted water to boil. Cook gnocchi for 2 minutes until they float to the surface. Remove with slotted spoon and drain on paper towel. Divide gnocchi between bowls, ladle over sauce, sprinkle with parmesan and extra black pepper, to taste and serve with ciabatta.