Ricotta Gnocchi In Tomato Sauce

• 1 tablespoon olive oil
• 5 garlic cloves, minced
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
• 1 can (6 ounces) tomato paste
• 1/2 cup water
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 carton (15 ounces) whole-milk ricotta cheese
• 2
• s, lightly beaten
• 1 cup grated Parmesan cheese
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 to 2-1/2 cups all-purpose flour
• 1/2 pound fresh mozzarella cheese, cubed
• Minced fresh basil, optional

1. In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, tomato paste, water, sugar and salt; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until flavors are blended, stirring occasionally.
2. Meanwhile, for gnocchi, in a large bowl, mix ricotta cheese, eggs, Parmesan cheese, garlic powder, salt and pepper until blended. Stir in enough flour to form a soft dough that holds its shape.
3. In a Dutch oven, bring 4 quarts water to a boil. Divide dough into eight portions. Roll each into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces.
4. Cook gnocchi in batches in boiling water 2-3 minutes or until they float; remove with a slotted spoon. Drain well. Add gnocchi to sauce; gently stir in mozzarella cheese. If desired, sprinkle with basil.

olive oil, garlic, italian diced tomatoes, tomatoes, tomato paste, water, sugar, salt, ricotta cheese, parmesan cheese, garlic, salt, pepper, flour, mozzarella cheese, fresh basil

Taken from www.tasteofhome.com/recipes/ricotta-gnocchi-in-tomato-sauce/ (may not work)