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1
Preheat oven to 400u00b0 F. Bring a large pot of salted water to a boil. Beat the ricotta cheese and eggs together with an electric mixer until well combined. Stir in the flour, half of the Pecorino cheese, the salt, pepper, and nutmeg until just combined.
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2
Scoop up a rounded tablespoon of the gnocchi dough, then use a second tablespoon to scoop the mixture off the spoon and into the boiling water. Repeat to make as many gnocchi as will fit in the saucepan without crowding. Simmer for 7 minutes. When they are cooked through, transfer the gnocchi with a slotted spoon to a shallow baking dish. Repeat until all the dough has been cooked.
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3
Meanwhile, prepare the Sauteed Cherry Tomato Sauce. Spoon the sauce over the gnocchi and top with Fontina and remaining Pecorino cheeses and bake for 10 minutes or until cheese has melted.
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4
Sauteed Cherry Tomato Sauce: Combine 1 large onion cut into 8 pieces and 6 garlic cloves in a food processor fitted with the chopping blade; pulse 2 to 3 times until coarsely chopped. Heat 1/4 cup extra virgin olive oil oil in a large skillet over high heat until hot. Reduce the heat to medium; add the onion and garlic and cook, stirring occasionally, until they are softened, about 5 minutes. Meanwhile, place one pint of cherry tomatoes in the food processor bowl and pulse 3 to 4 times, until coarsely chopped. Transfer to a bowl and repeat twice with 2 more pints cherry tomatoes. Add the chopped cherry tomatoes to the onion and cook, stirring frequently, until they form a sauce, about 10 minutes. Add kosher salt and freshly milled black pepper to taste and serve over Ricotta Gnocchi. Top with 1 1/2 ounces Romano cheese, grated (about 1/2 cup) and 2 tablespoons chopped mixed fresh basil and oregano, if desired. Makes about 4 3/4 cups.
