Ricotta Gnocchi with Crushed Tomatoes, Garlic and Basil by Chef Anthony Caturano

To make the gnocchi:

Mix the ingredients together until it forms a dough, being careful not to over mix.

Cut the dough into 4 pieces and roll each piece into a log about 3/4" thick.

Cut each log into small pieces about 1/2" thick.

Roll each piece into a ball, then roll over with a fork, imprinting the tines on each gnocchi to make tiny ridges.

Boil in salted water for 5-7 minutes, or until they float to the surface.

To make the sauce:

In a large saut pan, saut the garlic in the olive oil, add the tomatoes, bring to a simmer and reduce slightly for about 10 minutes.

Add the gnocchi and basil, then toss until the gnocchi are coated. Simmer for a few more minutes. Arrange in a platter and top with grated cheese.