Spray a large saucepan with oil. Heat over a high heat and add the onion and garlic.
Cook for 2 minutes or until soft. Add the cinnamon, bay leaves and mince, and cook for 3 minutes or until the meat is lightly browned.
Add the tomato passatta and bring to the boil. Reduce the heat and simmer for 10 minutes or until thickens. Season with salt and pepper.
Preheat oven to 200°C. Cook the gnocchi in a large saucepan of boiling water according to packet instructions. Drain and pour into a large baking dish. Add the sauce and stir to combine. Discard bay leaf. Crumble over the riccotta and sprinkle with parmesean.
Scatter with truss tomatoes. Bake for 40 minuetes or until golden. Serve with scattered fresh basil.