Ricotta Gnocchi With Tomato Sauce - cooking recipe

Ingredients

2 tbsp olive oil
1 None red onion, finely chopped
1 clove garlic, crushed
2 cans (14 oz each) diced tomatoes
2 tsp sugar
1/2 cup dry red wine
1 cup ricotta cheese
8 oz finely grated pecorino cheese
1 None egg
None None Pinch nutmeg
3/4 cup flour

Preparation

For the tomato sauce, heat oil in large skillet on medium heat. Cook onion and garlic, stirring, until onion softens. Add undrained tomatoes, sugar and wine; bring to a boil. Reduce heat to low; simmer, uncovered, for 30 mins or until sauce thickens slightly. Season to taste.
Meanwhile, for the gnocchi, stir ricotta, 3/4 of the pecorino, egg, nutmeg and flour in large bowl until mixture forms a soft dough. Divide mixture into 4 portions. Roll each portion on a lightly floured surface into a 12 inch-long rope. Cut each rope into 1-inch gnocchi pieces; roll pieces into balls. Flatten each ball slightly with the palm of your hand.
Cook gnocchi, in 2 batches, in large saucepan of boiling water for 3 mins or until gnocchi float to the surface. Remove gnocchi from saucepan; drain on paper towels.
Divide gnocchi between serving plates. Top with tomato sauce and sprinkle with remaining pecorino.