1.  Prep your ricotta cheese. Place the ricotta cheese in a cheesecloth and let it drain as much as possible.  We like to hang it from the knob of the kitchen cabinet with a bowl or the ricotta container at the bottom to catch the excess water.  This will take a couple of hours. See the images above for guidance. 
2. Combine drained ricotta, flour, egg, cheese, garlic powder, oregano, and salt in a bowl and mix to form a dough (do not overwork it, mix until the ingredients are just combined). Let the dough rest for 5 minutes. In the meantime, prepare 2 floured surfaces, one to roll the dough and the other one to place the gnocchi. 
3. Fill a large soup pot with water. Add the salt and olive oil and bring to a boil (you can use less salt if you prefer, but this is your only chance to salt the gnocchi)
4. Roll the dough into ropes and cut them into 1" pieces. 
5. Gently drop 15-20 gnocchi into the boiling water, being careful not to get splashed with the boiling water.  Alternatively, use a large slotted spoon to lower the gnocchi into the water.
6. Boil until they float to the surface, and quickly remove and place them in a heat-proof bowl. Repeat until all the gnocchi are cooked.
7. Set them aside drizzle some olive oil, so they don't stick together, and prepare the sauce

For the Sauce

1.  Heat the olive oil in a large deep skillet. Add the onion and garlic, and cook over medium-low heat for 5-7 minutes or until the onion is translucent
2. Add the tomatoes, salt, pepper, Aleppo pepper ( if using), and oregano
3. Cook over medium heat for 30 minutes or until the tomatoes are soft and cooked
4. Add the cooked gnocchi and fresh basil and stir gently