Gnocchi in a tomato sauce

2 lbs gnocchi (homemade or store-bought)

2 ⅔ cups tomato puree (passata)

1 tbsp extra virgin olive oil

1 clove garlic

½ tsp salt

10 basil leaves

½ lb mozzarella cheese

¾ cup grated Parmesan cheese

1. tomato puree, and salt. Simmer on medium heat for 20 minutes, stirring occasionally.

2. Add the basil leaves, stir them in, and turn the heat off. Taste and add salt if needed.

3. Preheat the oven to 400°F. Spread 2 tbsp tomato sauce on the baking dish you'll use to bake the gnocchi.

4. Cook the gnocchi in a large pot with plenty of boiling salted water. Cook in two or three batches without overcrowding the pot.

5. When the gnocchi float to the surface, they are ready. Homemade gnocchi take 1 minute. Frozen gnocchi take a couple of minutes.

6. Scoop them out of the water with a slotted spoon and add them to the pan with the sauce.

7. Toss gnocchi in the sauce until fully coated. Keep the heat off.

8. Arrange half of the gnocchi onto the baking dish. Add a little less than half of the cubed mozzarella, and sprinkle with grated Parmesan.

9. Add the remaining gnocchi on top of the first layer. Add remaining cubed mozzarella and Parmesan cheese.

10. Bake in the oven for 10 minutes or until the mozzarella and the Parmesan cheese melt.

11. Drizzle with extra virgin olive oil and fresh basil leaves.

12. Serve.