Ricotta Gnocchi with Roasted Red Pepper Tomato Sauce

• Preheat the oven to 425°F.
• Place the white onion and red bell pepper in an oven-safe dish.  Drizzle with olive oil and season with salt and pepper, toss to coat.
• Roast in the preheated oven for 35-40 minutes, until the vegetables are soft and the edges are caramelized.  Once roasted, let the vegetables cool, then transfer them to a blender and blend until smooth.  Set aside.

TO MAKE THE RICOTTA GNOCCHI:

• In a bowl combine ricotta, egg, grated Parmesan and salt.  Mix until well combined.  Gradually add the flour, folding it into the ricotta mixture until fully incorporated.
• Transfer the dough onto a lightly floured surface and knead gently, adding more flour if necessary to prevent sticking.  Form the dough into a ball.
• Divide the dough in half and roll each half into a 1-inch diameter rope.  Cut the ropes into 1-inch long pieces.  Optionally, create ridges on the gnocchi using a fork or gnocchi board.  If making ahead, freeze the gnocchi until ready to cook (do not thaw). 

• Bring a large pot of salted water to a boil for the gnocchi.
• In a separate pan, heat olive oil over medium heat.  Add the Tuttorosso Crushed Tomatoes with Roasted Garlic and simmer for 3 minutes.  Stir in the blended roasted red pepper and onion mixture, and let it simmer together for another 3 minutes.
• Pour in the heavy cream, salt and pepper, mixing until well combined.  Simmer for an additional 2-3 minutes.
• Stir in the butter and half of the grated Parmigiano-Reggiano until melted and fully incorporated into the sauce. Let it simmer for 5 minutes while you cook the gnocchi.
• Cook the ricotta gnocchi in the boiling water until they float to the surface.  Using a slotted spoon, transfer the gnocchi to the sauce.  Gently mix the gnocchi into the sauce until fully coated.  Simmer together for another 2-3 minutes.
• Serve the gnocchi topped with the remaining grated Parmigiana- Reggiano, dollops of ricotta and fresh basil leaves.