Italian baked gnocchi with tomato and mozzarella

Steps

1. 1

   Preheat the oven to 220°C. Heat the olive oil in a skillet, add the sliced garlic, then the passata and salt.

2. 2

   Simmer for 15 minutes with half the basil until the sauce is fragrant and slightly reduced.

3. 3

   Cook the gnocchi in a large pot of boiling water. As soon as they float, lift them out with a slotted spoon.

4. 4

   Toss the gnocchi with the sauce, half the mozzarella, and half the Parmesan. Transfer to a baking dish.

5. 5

   Top with the remaining mozzarella and Parmesan, then bake for 10 to 12 minutes until bubbling and lightly browned in spots.

6. 6

   Finish with the remaining basil and serve at once.