1 (15oz.) container of Miceli's Traditional Ricotta Cheese
1 cup Miceli's Grated Parmesan Cheese
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
2 cups all-purpose flour, or as needed
1/4 cup and 2 tablespoons olive oil
2 tablespoons minced garlic
2 (15.5 oz.) cans diced tomatoes
2 dashes crushed red pepper flakes (optional)
12 basil leaves, finely shredded
Salt and pepper to taste
1 pound Miceli's Fresh Mozzarella cheese, (any size) cut into small chunks
Stir together the Ricotta Cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi 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 gnocchi into a serving bowl, and spoon sauce over the top.