Heat a large frying pan over medium to high heat. Add the olive oil, garlic and onion and saute until soft and lightly browned.
In a food processor or by using a grater, blend/grate the carrot, zucchini and cherry tomatoes. Add the vegetables to the pan and cook for a further 3-5 minutes. The vegetables should be soft. Meanwhile, boil a saucepan of water for the gnocchi
Add the passata, water, basil, tomato paste, salt and pepper to the vegetables. Simmer for roughly 10 minutes until the sauces thicken slightly and then stir through the spinach.
Cook the gnocchi according to the packet instructions, drain, and then add to the sauce.
Heat the oven grill to high. Transfer the gnocchi and sauce to a heatproof casserole dish and cover with the cottage cheese and shredded cheese. Then, place under the grill for roughly 3 minutes, or until the cheese is melted and lightly browned.