Preheat oven to 400 and line a baking sheet with nonstick foil.

Pierce the potatoes and bake 1 hour.

Let cool a bit and scoop out the flesh.

Pass potatoes through a ricer.

Strain the ricotta in cheesecloth to remove moisture.

In a bowl, mx ricotta, cheese, egg, salt, pepper.

Put flour in a large bowl and use a fork to gently mix in the potatoes.

Once the potatoes are coated, make a well in the center and add the cheese mixture.

Fold in the cheese and once it comes together dump on a floured surface, knead a few mins and form a ball.

Cut ball into 4 equal parts.

One piece at a time, roll it into a long rope the width of your thumb.

Use a bench scraper to cut off 3/4 inch (bite size) pieces.

Roll each piece down a gnocchi board and lay on a floured cookie sheet.

Cook gnocchi in boiling water 4-6 mins until they float at the top and are tender,

Serve with sauce.

Heat oil in skillet on medium-low.

When hot, add onion and cook 10 mins until translucent.

Add garlic and stir to prevent burning for 3 mins.

Add red pepper for 1 min.

Raise heat to medium and add tomatoes and season with salt.

Cook 20-25 mins, stirring occasionally until thickened.

Add butter and cheese to combine well.

Once butter is melted, remove heat and add basil.