1 (8 ounce) container ricotta cheese
½ cup freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh minced garlic
1 cup all-purpose flour, or as needed
1 pinch Salt and pepper to taste
8 ounces fresh mozzarella cheese, cut into small chunks
1 qt. Coppola’s Marinara Sauce
Whip together the ricotta, eggs, Parmesan Cheese, salt, pepper, and garlic in a large bowl. Mix in 1 cup of flour. The dough should be soft but semi-firm. Add a teaspoon of flour at a time till you reach the proper consistency.
Divide the dough into 3 or 4 pieces. Roll the dough into long ½ inch tubular pieces. Cut each piece into bite sized pieces, and place on a lightly floured baking sheet. Place in the refrigerator to firm up until ready to use.
Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until golden brown, about 2-3 minutes. Pour in diced tomatoes and red pepper. Bring to a simmer over medium-high heat then turn it off so the tomatoes stay firm. Stir in shredded basil and season to taste with salt and pepper.
Bring a large pot of lightly salted water to a boil over high heat. Drop the gnocchi in the water and let them cook until they float to the surface, 1 to 2 minutes, then drain.
To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place the gnocchi in the pot and toss lightly careful not to damage the gnocchi.