The ricotta gnocchi are made by, mixing the ricotta cheese, egg yolk and whole eggs. Once you find it’s thoroughly mixed add in the flour & salt, according to consistency add more. In a large pan pour water and let it simmer for sometime. Transfer the mixture to a piping bag and cut about 1 inch from the tip to make a hole in the sharp end of the piping bag (use disposable piping bag). Now gently pipe, the mixture into the simmering water. As you are piping into the water cut the gnocchi mixture about 1inch, and let it fall into the water. I would advise to check consistency by sampling one of the cooked gnocchi. Once you think it is right (the gnocchi should hold firm in the water), start to cook the rest of the batch. You can know if the gnocchi is cooked, when it starts to float on the surface of the water. Once it starts to float transfer to a sheet tray and let it cool in the refrigerator. In the meanwhile you can prepare smoked tomato sauce. (It is the same as making tomato sauce but the tomato’s are smoked before they are made into a sauce).
For serving place 1oz of smoked tomato sauce on the bottom of the dish, and place 10 each gnocchi and again cover with the sauce. Sprinkle grated fontina cheese and bake in convection oven or a clay oven at 400*F, until you get a golden brown color. Once done garnish with fresh oregano.