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