Ingredients
1 tablespoon olive oil5 garlic cloves, minced1 can (14-1/2 ounces) Italian diced tomatoes, undrained1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained1 can (6 ounces) tomato paste1/2 cup water2 tablespoons sugar1/2 teaspoon saltGNOCCHI:1 carton (15 ounces) whole-milk ricotta cheese2 eggs, lightly beaten1 cup grated Parmesan cheese2 teaspoons garlic powder1 teaspoon salt1/2 teaspoon pepper2 to 2-1/2 cups all-purpose flour1/2 pound fresh mozzarella cheese, cubedMinced fresh basil, optional
Preparation
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.
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.
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.
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.
