Instructions: Gnocchi: Beat egg yolks, 1/2 cup water, 1/2 teaspoon salt and pepper to taste with fork in small bowl. Set aside.

Beat egg whites in large bowl until stiff peaks form; do not over-beat. Gently fold yolk mixture alternately with matzo meal into egg whites until well blended. Use only enough matzo meal to make light, firm dough. Cover and let rest 5 minutes.

Bring remaining 8 cups water to boil with salt to taste. Spoon dough into pastry bag with 1/2-inch round opening. Hold pastry bag over simmering water and squeeze out dough in 1-inch lengths, cutting each piece off at tip of tube with sharp knife. Cover and simmer 5 minutes; do not remove cover during cooking time. Carefully remove gnocchi from water with slotted spoon and add to Fresh Tomato Sauce. Serve immediately.

Fresh Tomato Sauce: Heat olive oil in skillet over high heat. When hot, add onion and saute until softened, about 2 minutes. Add tomatoes and sugar and saute 2 to 3 minutes. Add basil and salt and pepper to taste, and mix well. Keep warm.

This recipe yields 4 to 6 servings.

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