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1.
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To prepare the gnocchi, gently mix the cheese, egg yolks, salt, and nutmeg in a large bowl until blended.
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2.
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Using your hands, fold the flour gradually into the cheese mixture.
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You may need more or less flour, depending on how well the cheese was drained.
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Work the dough until it forms a loose ball.
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Turn out onto a lightly floured surface and knead once or twice.
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Divide the dough into 4 pieces and roll each one into a long rope about 3/4 inch in diameter.
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Lightly dust each rope with flour to prevent sticking when you cut them into gnocchi.
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3.
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Line a baking sheet with parchment paper and lightly dust it with flour.
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Cut the ropes into 3/4-inch-long pieces and transfer each piece to the baking sheet.
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4.
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You may choose to leave the gnocchi in these pieces or go one step further by rolling each piece into a ball.
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Use your thumb, the back of a fork, or a small gnocchi paddle to make grooves on 1 side of the balls and a small indentation on the other.
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5.Transfer the gnocchi to the baking sheet and refrigerate, uncovered, for up to 24 hours.
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(Do not cover with a damp cloth or the gnocchi will soften.)
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After the gnocchi dry for 24 hours in the refrigerator, they can be transferred to a rigid plastic container and frozen for up to 1 week.
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Let them thaw before cooking.
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6.
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Fill a large saucepan with lightly salted water and bring to a boil over high heat.
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Gently drop the gnocchi into the water and cook for about 2 minutes, or until the gnocchi bob to the surface.
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When they do, cook for 1 minute longer and then drain, reserving about 1/4 cup of the pasta water.
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7.
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To prepare the tomato sauce, heat the tomatoes over medium-high heat.
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Thin or loosen with a little pasta water.
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Stir in 1/2 cup of olive oil and the butter until the butter is incorporated.
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Toss the gnocchi with the tomato sauce.
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Stir in the parsley and season to taste with salt and pepper.
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8.
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Divide the gnocchi among 4 serving plates and drizzle with olive oil.
