Ricotta gnocchi with cherry tomato and basil sauce

Place all the sauce ingredients in a lidded saucepan, bring to the boil and simmer, partially covered, for 8–10 minutes until slightly thickened. Bring a large saucepan of water to the boil, ready to cook the gnocchi.To make the gnocchi, mix the ricotta, soft cheese, parmesan cheese, flour and seasoning together in a mixing bowl using a wooden spoon. Reserve 2 teaspoons of the flour for rolling out then mix the rest into the cheese mixture to make a soft but not sticky dough.Roll out the gnocchi dough into a long sausage shape, measuring about 2 cm (¾ inch) in diameter and 30 cm (12 inches) long. Cut into 2 cm (¾ inch) sections. Drop these into the pan of boiling water. Bring back to the boil and simmer for 2 minutes. As the gnocchi cook, they will rise to the surface.Use a draining spoon to lift the gnocchi out of the pan (they are too soft and delicate to be drained in a colander). Drizzle with olive oil and spoon the sauce over the gnocchi to serve.