Mix the cooled, cooked potatoes with the flour, eggs, and roasted garlic. Form mixture into a dough. Roll the dough onto a lightly floured surface, into a snake approximately 1/2-inch thick. Cut into 1/2 inch pieces and using your hands, roll each piece into balls.
Cook the dumplings in boiling water. Cook for approximately 2 minutes. Using a slotted spoon, remove the dumplings and toss with the Heirloom tomato ragu.
To serve, add the remaining torn fresh basil, and serve immediately on a large platter.