Preheat oven to 375 degrees. Tie a string tightly across a pot with two side handles. Fill the pot with water, add a large pinch of salt, and bring to a boil.
Combine the ricotta, Parmesan cheese, eggs and salt in a large gallon zip-top bag and combine. Add the flour in 2 batches and stir with a rubber spatula to combine and all flour is incorporated.
Snip off the tip of the bag and squeeze the gnocchi batter into the water using the string to separate them. Boil for 3 minutes. Strain to remove to a baking sheet and continue working in batches.
Add Rao’s Homemade® Tomato Basil Sauce to a large saucepan and heat over medium heat while stirring to heat through. Carefully transfer the gnocchi and stir in the tomatoes. Spoon into a greased 1 1/2-quart baking dish and add torn mozzarella to the top.
Bake for 25 minutes until cheese is melted and bubbling. Garnish with fresh basil.