<http://schema.org/recipeInstructions>
" Peel and cut potatoes into 2-inch chunks. In 3-quart saucepan over high heat, heat  potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 15  to 20 minutes until potatoes are fork-tender; drain. Return potatoes to saucepan. Meanwhile, prepare sauce: In nonstick 12-inch skillet over medium heat, in light corn- oil spread and  2 tablespoons water, cook onion until liquid evaporates and onion is tender and golden.  Stir in tomatoes with their liquid, sugar, and 1/4 teaspoon salt; over high heat, heat to  boiling. Reduce heat to low; simmer, uncovered, 15 minutes. Stir in basil; keep warm. With potato masher, mash potatoes until smooth. Add ricotta cheese and 1 1/4  teaspoons salt; mash until smooth. With spoon, stir in flour to make a soft dough. Turn gnocchi dough onto floured surface; divide into 2 pieces. Shape each piece into an  8- by 2-inch log. Cut each log into 1/2-inch-thick slices. Preheat broiler if manufacturer directs. In 5-quart Dutch oven over high heat, heat 4  quarts water to boiling. Gently drop gnocchi, one at a time, into water. With slotted  spoon, carefully remove gnocchi to jelly-roll pan as soon as they start to float. Spoon all but 1 cup sauce into shallow 2 1/2-quart glass or ceramic baking dish. Arrange  gnocchi, slightly overlapping, over sauce. Spoon remaining sauce randomly over gnocchi;  top with mozzarella cheese. Broil gnocchi 1 to 2 minutes until cheese is browned and  bubbly. Garnish with basil sprigs if you like."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6386/potato-gnocchi-gratin-2745/>