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1
In a small saucepan, heat the oil over medium heat until shimmering, then add the garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add the tomatoes, stir, and bring to a boil. Reduce the heat to a simmer, season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes. Add 2 tablespoons chopped basil, stir, and cook for 5 minutes, then remove from heat. Season to taste with more salt and pepper as desired.
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2
In a bowl, place the Ricotta cheese, 1/3 cup of grated cheese, egg, parsley, mint, remaining tablespoon basil, and 1 teaspoon of salt. Add 1 cup of the flour and mix with a spoon until you have formed a shaggy dough. Dump the dough out onto a lightly floured surface, and knead a few times with your hands, adding an additional tablespoon or two of flour if the dough is too sticky.
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3
Divide the dough into fist size pieces, and roll into long logs as thick as your thumb, lightly dusting with flour as needed to prevent sticking. Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner. If not using immediately, place in the refrigerator.
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4
Bring a large pot of salted water to boil, and drop the gnocchi into the water. Remove as soon as most have floated to the top, 4 to 5 minutes. Drain in a colander, and return to the pot. Place a large scoop of sauce on the gnocchi and gently shake the pot to mix. Serve in individual bowls with an additional spoonful of sauce on top, sprinkled with cheese, basil, and olive oil.
