Using a medium mixing bowl, add all gnocchi ingredients; stir until well combined.

Cover bowl with plastic wrap and let rest for ~30 minutes. (Note: This is a good time to make the sauce.)

While dough is resting, bring a large pot of salted water to a boil.

Roll dough into a log approximately 1" thick. (Tip: Roll log in extra semolina flour to keep it from sticking.) Slice log into ~1" pieces.

Add gnocchi to boiling water; cook until gnocchi float (~1-2 minutes).

Using a slotted spoon, transfer the cooked gnocchi into a large bowl.

To serve, add sauce to plates and top with gnocchi. Before serving, drizzle top of dish with olive oil and sprinkle with Parmesan cheese and freshly chopped Italian parsley.

Using a medium saucepan, add olive oil and place over medium-high heat. Once hot, add onions and cook for 5 minutes, stirring occasionally.

Add the garlic, crushed tomatoes, parsley, sugar, salt and pepper; stir until well combined.

Reduce heat to medium-low and continue cooking for 20 more minutes, stirring occasionally.

Reduce heat to low to keep sauce warm until needed for serving.