GNOCCHI

1 LB RICOTTA CHEESE

1 CUP 00 FLOUR

1/2 CUP PARMESAN CHEESE

PINCH SALT

1/16 TSP NUTMEG

POMODORO

1 CAN TOMATO ITALIAN PEELED TOMATOES

3 CLOVES OF GARLIC

5 BASIL LEAVES

1/2 TSP RED PEPPER FLAKES

3 TBSP EXTRA VIRGIN OLIVE OIL

TO FINISH

2 OZ CUBED FRESH MOZZARELLA

5 BASIL LEAVES

1/2 TBSP EXTRA VIRGIN OLIVE OIL

1 TBSP PARMESAN CHEESE