Gnocchi with Creamy Tomato Sauce

Bring a large pot of salted water to a boil. Add gnocchi to pot; cook about 2 minutes or until gnocchi rise to the top of water. Remove with a slotted spoon to a large bowl.

Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms to skillet; sprinkle with 1/4 teaspoon each salt and pepper. Cook 3 minutes.

Add tomato sauce, peas and basil to skillet and reduce heat to medium; simmer for 5 minutes. Stir in ricotta cheese and remaining 1/4 teaspoon each salt and pepper; pour over gnocchi. Stir to combine.