To make the sausage balls, preheat the oven to 375 degrees F. Grease a baking sheet, and set aside. In a bowl, combine 1 1-pound package ground sausage, 3 cups baking mix, 4 cups grated sharp cheddar and a dash to 1/8 tablespoon pepper. Combine thoroughly, and form into 1-inch balls. Place the meatballs on the baking sheet, and bake for 18 to 20 minutes.
To make the gnudi with summer tomato checca, combine 2 cups smooth, whole-milk ricotta cheese, 1 egg yolk, 1 tablespoon flour, 3 cups semolina flour and a pinch of salt. Place the mixture into a piping bag, and pipe long strips onto a baking sheet. Cut into 1-inch pieces, and sprinkle with semolina. Refrigerate for four hours, and cook in salted water for two to three minutes. Heat oil in a pan, and add minced garlic and fresh tomatoes. Sauté for three to five minutes, and add fresh basil, salt and pepper. Pour the sauce over the cooked gnudi, and top with fresh grated Parmesan cheese, if desired.Learn more about Cooking