Start by whipping the cottage cheese in a food processor for one minute. The cottage cheese will be light and fluffy (watch the video or view the photos above.)

Add the egg yolk, flour, parmesan and salt to the processor. Pulse the mixture several times until completely combined. You may need to use a spatula to scrape down the sides of the food processor and blend again.

Once a sticky dough has formed, turn the mixture out onto a floured surface. Sprinkle more flour over the top of the dough. Knead the dough a few times and roll out into ¾ inch ropes (depending on how large your workspace is you may need to do 3-4 ropes.)

Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook 2-3 minutes, until the gnocchi is floating. Once all the gnocchi is floating carefully drain it and set aside.

Heat a large skillet over medium heat. Add 1-2 tablespoon of extra virgin olive oil and sauté the gnocchi, stirring occasionally, until browned.

Heat the olive oil in a large, deep skillet over medium heat. Sauté the onion for 4 minutes until translucent, add the garlic and sauté until fragrant.

Add the red wine and deglaze the pan, scraping up all the little brown bits.

Add the butter to the skillet and allow it to melt completely.

Add the can of tomatoes to a blender or food processor, blend until smooth. Add the onion and garlic mixture, basil and salt and pepper. Blend until smooth.

Transfer the sauce back to the skillet and allow it to simmer for 10-15 minutes, stirring occasionally.

Grease a baking dish and add the gnocchi, cooked sausage and sauce, stir to coat. Top with cheese and broil until the cheese has melted.