Peel the onion and the garlic clove.

Thinly slice the first one, cut the garlic in half, removing the core.

Collect both ingredients in a large pan and add 4 tablespoons of extra virgin olive oil.

Turn on a low flame and fry until the onion is completely golden.

Add the tomato puree and sugar, mix well, raise the heat and cook the sauce for 20 minutes, half-covered and stirring occasionally. Season with salt.

Cook the gnocchi in plenty of salted water, drain them with a skimmer as they come to the surface and plunge them into the pan with the sauce.

Add the diced sweet Provolone Valpadana DOP, let it melt for about a couple of minutes and add a few fresh basil leaves.

HOW TO SERVE

Arrange the gnocchi in individual bowls, garnish with the discs of sweet Provolone Valpadana DOP and serve.