Ricotta-Basil Gnocchi

• 1 carton (15 oz.) whole-milk ricotta cheese
• About 1/2 cup grated romano cheese
• 1/4 cup minced fresh basil leaves
• 2 large eggs
• 2 tablespoons olive oil
• About 1/2 teaspoon pepper
• About 2 1/3 cups semolina
• About 1 tablespoon salt
• 3 cups marinara sauce, heated

1. In a large bowl, mix ricotta, 1/2 cup romano cheese, the basil, eggs, olive oil, and 1/2 teaspoon pepper until well blended. Add 2 cups of the semolina and stir until evenly moistened.
2. Scrape dough onto a board lightly coated with semolina and knead until it forms a smooth ball that's no longer sticky, about 20 turns, adding more semolina as needed to prevent sticking.
3. Cut dough into 10 pieces. With your fingers, roll each into a 1/2-inch-thick rope. Cut ropes into 1-inch pieces and lay, slightly apart, on baking sheets lightly coated with semolina.
4. In an 8- to 10-quart pan over high heat, bring 5 quarts water and 1 tablespoon salt to a boil. Gently push gnocchi into water and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain.
5. Spoon marinara sauce into a bowl and mound gnocchi on top. Add more salt, romano, and pepper to taste.

ricotta cheese, romano cheese, fresh basil, eggs, olive oil, pepper, semolina, salt, marinara sauce

Taken from www.myrecipes.com/recipe/ricotta-basil-gnocchi (may not work)