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Gnocchi:
Beat eggs with ricotta cheese until blended. Add flour and continue beating until mixture is soft. Season with salt and pepper. Add chopped basil and mix.
Form gnocchi (see pictures) with 2 teaspoons (not measuring spoons). Place them in a cookie sheet until ready to cook.
Boil salted water in a large pan and drop gnocchi in simmering water. It is better not to crowd gnocchi but to cook them in batches of 10. Cook them for 5 minutes and as soon as they come to the surface transfer gnocchi with a slotted spoon to a platter and cover with damp paper towel or cloth. Repeat with the remaining gnocchi.
Tomato Sauce:
Heat oil in a large saucepan and add onion. Cook for 3 minutes and stir in garlic. Continue cooking over medium heat, stirring occasionally until tender. Stir in chopped tomato and sugar.
Reduce heat and cook until sauce thickens and has the consistency of a sauce. Once the sauce is ready, correct seasoning, add the gnocchi and mix.
Serve hot and sprinkle over with grated parmesan cheese.
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