Spinach and Ricotta Gnocchi With Quick Tomato Sauce

Name: Spinach and Ricotta Gnocchi With Quick Tomato Sauce
Ingredients: 2 pounds fresh ricotta cheese, wrapped in cheesecloth and hung overnight in refrigerator; 1 (9-ounce box) frozen spinach, defrosted and water squeezed out; 4 eggs; 2 cups grated Parmigiano-Reggiano, plus more for sprinkling; 2 to 3 grates fresh nutmeg; Kosher salt; 1/4 to 1/2 cup all-purpose flour, plus more for the outside of the gnocchi; Semolina, for holding the gnocchi; 12 to 15 super-ripe plum tomatoes; Extra-virgin olive oil; 1 small onion, finely diced; Pinch crushed red pepper flakes; 2 cloves garlic, smashed and finely chopped; 6 to 7 basil leaves, cut into a chiffonade; Grated Parmigiano-Reggiano, for garnish