Place the ricotta a sieve and allow draining from any liquid. Cook the onion in a knob of butter over low heat until soft, add the garlic and spinach and cook until wilted, transfer to a sieve and allow draining. To knead the gnocchi, mix the ricotta, spinach, egg yolks, nutmeg, pecorino cheese and gluten free flour. Combine and knead into smooth dough. Cover with cling film and allow resting for 30 minutes in a refrigerator. Roll the dough onto a lightly dusted surface and cut into 2 cm pieces. Boil the gnocchi in plenty of boiling salted water. To serve, remove the gnocchi with a slotted spoon and toss together with the cherry tomatoes, pine nuts, basil leaves, butter and grated Pecorino, adding a little of the cooking water to the gnocchi to bind the ingredients.