Ricotta and Parmesan Dumplings with Tomato and Basil Sauce

I never got the hang of potato gnocchi.  The couple of times I’ve made it, it’s turned out heavy and tough.  I think it’s a case of too much flour, anyway, I gave it away for this lighter, simpler ricotta version (taken from the Two Greedy Italians), which I’ve made many times.  READ MORE