2 C. flour
2 c. Ricotta cheese
2 eggs

Put flour, Ricotta, and eggs in mixing bow, and with a large spoon blend ingredients into a large ball. Place dough on a floured board and roll into a ball again. Add more flour, if necessary, to prevent sticking. Roll small amounts of dough, forming cigar-sized strands. Cut each strand into 1 inch pieces. With your knuckle or index finger, form a dent in the center of each. Drop into lots of boiling water (they will sink) and cook about 8 to 10 minutes. When the gnocchi floats to the top of the boiling water they are done. Drain and place on a large platter. Top with Mamma's Marinara Sauce, grated cheese, and coarsely chopped fresh basil. Serves 4 to 8.