Gnocchi

1. Cook spinach in a large pot of boiling salted water for 2 minutes. Drain, run under cold water to cool then squeeze out liquid then chop finely.
2. Place spinach, ricotta, 1/2 cup parmesan, 1/2 cup flour, into a large bowl and mix. Add egg yolks, salt, pepper and nutmeg and stir to combine into a sticky dough.
3. Cover a working surface and a large baking sheet with flour. Roll out 1/4-1/2 cup of dough into a 1 inch  thick rope. Cut into 1 inch pieces and roll in your hand into a small oval shape. Transfer to the baking sheet and roll in flour so it is coated. Repeat with remainder of the dough.
4. Bring a large pot of water to a boil with 2 teaspoons of salt.
5. Place gnocchi into water (do not crowd). Gnocchi will drop to the bottom of the pan. Once they pop to the top of the water, cook for an additional 4-5 minutes. Remove with a slotted spoon. Cook remainder of the gnocchi.

Sauce

1. Heat up a large skillet with olive oil, when hot add onions and 1 teaspoon of salt and cook for 8-10 minutes over medium heat.
2. Add garlic and cook for 2 minutes.
3. Add tomatoes and cook until bubbling, reduce heat and continue cooking for 15-20 minutes.
4. When sauce is done, add basil and stir.
5. Add salt and pepper to taste.

To serve

1. 1. Place tomato sauce on the bottom of a shallow pasta bowl, place 6-8 gnocchi on top, then grate parmesan on top.