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Ingredients

• GNOCCHI:
• 8 ounce container ricotta cheese
• 2 eggs
• 1/2 cup freshly grated parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 cup all-purpose flour, as needed
• SAUCE:
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 15.5 ounce can diced tomatoes
• Dash crushed red pepper flakes, optional
• 6 basil leaves, finely shredded
• salt and pepper to taste
• 8 ounces fresh mozzarella cheese in small cubes

Description

Submitted By Shelbi Lynn To Allrecipes, These Are Much Lighter Than My Mother's Potato Gnocchis. We Used To Call Hers "belly Bombs"! We LOVED Them... The Times Posted Seem A Tad Hinky To Me But I Guess I'm Required To Use Them As Pub

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