Ricotta and Egg Gnocchi with Olives, Capers, and Tomato Sauce

Ingredients

• 2 lb. medium Yukon Gold potatoes, scrubbed
• 1 2⁄3 cups all-purpose flour, plus more for dusting
• 7 tbsp. homemade ricotta or store-bought whole-milk ricotta
• 2 tsp. kosher salt
• 2 eggs
• 2 tbsp. extra-virgin olive oil, plus more for drizzling
• 1⁄2 tsp. crushed red chile flakes
• 4 cloves garlic, minced
• 1 bay leaf
• 1 medium yellow onion, minced
• 1 sprig rosemary
• 6 tbsp. unsalted butter, cubed
• 2 (28-oz.) cans whole peeled tomatoes, crushed by hand
• Kosher salt and freshly ground black pepper, to taste
• 3⁄4 cup pitted green Castelvetrano or Gaeta olives, pitted and halved
• 1⁄3 cup finely grated Pecorino Romano, plus more for serving
• 1⁄4 cup capers, rinsed and roughly chopped
• 2 tbsp. roughly chopped wild or regular oregano