In a bowl combine eggs, ricotta cheese and Leggo’s Tomato Paste.
Sift flour into a mound on a work surface, create a well in the middle and pour in ricotta mix. Work flour and wet ingredients together until just combined. The dough will be very moist.
Clean work surface and sprinkle with extra flour. Divide dough into 4 equal size pieces. Roll each piece into 2cm thick ropes dusting with flour to prevent sticking. Cut ropes into 1 cm pieces on the diagonal.
Bring a large saucepan of water to the boil, add gnocchi in small batches and cook until they rise to the surface and are tender.
Heat oil in a frypan, add garlic and basil leaves and cook for 2 minutes or until garlic is fragrant. Add cooked gnocchi to pan tossing to coat.
Spoon gnocchi into serving bowls and garnish with breadcrumbs and parmesan cheese.