To make the gnocchi, combine the ricotta, egg, Parmesan, Pecorino, and 3/4 cup flour in a large bowl. Stir until the mixture is well combined. Cover and refrigerate for at least 15 minutes.

While the gnocchi is chilling, make the sauce. In a large saucepan over medium-high heat, add the oil and garlic. Cook until the garlic is browned, approximately 1 minute. Stir in the diced tomatoes, tomato paste, cherry tomatoes, basil, sugar, salt and pepper. Simmer for approximately 5 minutes. Remove from heat and stir in heavy cream. Set aside.

Bring a large pot of salted water to a boil. Preheat oven to 400 degrees.

Flour a clean, flat work surface. Take a large handful of dough and, using your hands, roll it into a long ¾ inch thick log. Use a bench scraper or a sharp knife to cut the log up into ½ inch pieces. Place the cut pieces onto a lightly floured baking sheet. Continue this process until all dough is rolled and cut.

Drop the gnocchi into the boiling water, working in 2 batches. Give the water a quick stir to make sure the gnocchi doesn’t stick together. When the gnocchi rises to the top of the water, remove with a slotted spoon and transfer to the saucepan with tomato sauce. Stir gently to coat the gnocchi.

Once all of the gnocchi is cooked and added to the sauce, divide between 4 large ramekins evenly. Top each ramekin with 1/4 cup of shredded mozzarella.

Bake for 7-10 minutes, until warmed through and cheese is melted and starting to brown. Serve immediately.