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 mixing bowl and whisk to combine. Add the flour in 2 batches and stir with a rubber spatula to combine and all flour is incorporated.
Add the dough to a large gallon zip-top bag. 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. Use a spider 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.
We’re happy to share that we are now accepting orders Monday to Thursday during the day, and packing and shipping them out as quickly as we can. You may experience some shipping delays because we’re balancing increased online demand with the need to ensure the health and safety of our fulfillment team.
Thank you for your understanding and for being such a great customer.
From our family to yours, we wish you well!
Your Friends at Rao’s Homemade