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Heat the oil in a large saucepan over a medium-low heat and cook the onion for 8-10 mins until soft but not coloured. Stir in the garlic and cook for 1 min until fragrant.
Add the tomato purée and the beans, along with their liquid, then pour in the tomatoes. Bring to a simmer, season well, then stir in the spinach. Stir and cook for 2-3 mins until the spinach has loosened.
Add the gnocchi, cover and cook for another 2-3 mins, then uncover and stir in the crème fraîche. Simmer for another 5 mins, adding a splash of boiling water if needed, until the gnocchi is cooked through. Serve in bowls sprinkled with the parmesan, fresh parsley and a little black pepper to finish.