In a large mixing bowl, whisk together the ricotta cheese, parmesan, egg, and a pinch of salt. Then use a wooden spoon or rubber spatula to fold in the flour just until combined. Bring the dough together into a ball, wrap in plastic wrap, and let rest for 20 minutes.
While the dough is chilling heat the oil in a large skillet or wide heavy saucepan over medium heat. Add the garlic, basil, tomatoes and a pinch of salt. Reduce the heat to low, and cover with a lid. Let the tomatoes simmer, stirring occasionally until they begin to burst and release their juices to form a sauce, 10-15 minutes. Remove the basil then use a fork to smash and break up the tomatoes. Taste and season with more salt if necessary.
Divide the gnocchi dough into 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet.
Bring a large pot of salted water to a boil. Cook the gnocchi in the boiling water until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer the gnocchi to the pan with the sauce and toss gently. Divide between bowls, top with fresh basil and a drizzle of high-quality olive oil. Serve immediately!