With Autumn arriving the tomatoes need using up. Light as air Gnocchi made with ricotta and Parmesan, floating in a Napoletana sauce seemed to fit the bill.
For tomato sauce, heat oil, add garlic and 1 sliced onion, add some fresh tomatoes and 1 tin of diced tomatoes. Add 1 cup of water and some basil leaves. Simmer for 50mins and then blend.
For gnocchi, combine 2 cups of fresh ricotta, 1 cup of flour, 1 egg, 1/4 cup grated Parmesan, some salt and pepper till dough forms. Divide dough into portions and roll on a floured surface till you get thin sausage shapes, cut each into pieces. Cook in batched in boiling salted water till the float and then add to the tomato sauce.