Put flour, ricotta, and eggs in a mixing bowl, and with a large spoon blend ingredients into a large ball. Place dough on a floured board and roll into a ball again. Add more flour, if necessary, to prevent sticking. Roll small amounts of dough, forming cigar-sized strands. Cut each strand into 1 inch pieces. With your knuckle or index finger, form a dent in the center of each.
Drop into lots of boiling water (they will sink) and cook about 8 to 10 minutes. When the gnocchi float to the top of the boiling water they are done.
Drain and place on a large platter. Top with Mamma's Marinara Sauce, grated cheese, and coarsely chopped fresh basil.
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