Spinach and Ricotta Gnocchi with Quick Tomato Sauce Recipe | Say Mmm

Ingredients

• 2 pounds fresh ricotta cheese, wrapped in cheesecloth and hung overnight in refrigerator
• 1 (9 ounce box) frozen spinach, defrosted and water squeezed out
• 4 eggs
• 2 cups grated Parmigiano-Reggiano, plus more for sprinkling
• 2 to 3 grates fresh nutmeg
• Kosher salt
• 1/4 to 1/2 cup all-purpose flour, plus more for the outside of the gnocchi
• Semolina, for holding the gnocchi
• 12 to 15 super-ripe plum tomatoes
• Extra-virgin olive oil
• 1 small onion, finely diced
• Pinch crushed red pepper flakes
• 2 cloves garlic, smashed and finely chopped
• 6 to 7 basil leaves, cut into a chiffonade