Ingredients

• 1½ pounds potato gnocchi
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, lightly crushed
• 1 can (28 oz) whole peeled San Marzano-style tomatoes
• 8 oz fresh mozzarella, drained and cut into small pieces
• ¾ cup freshly grated Parmigiano-Reggiano
• ½ cup fresh basil leaves
• Salt
• Freshly ground black pepper

Preparation

1. Heat the olive oil in a saucepan over medium-low heat.
2. Add the garlic and cook gently until fragrant.
3. Add the tomatoes, crushing them with a spoon.
4. Season lightly with salt and pepper and simmer for approximately 20 minutes.
5. Remove the garlic and stir several torn basil leaves into the sauce.
6. Bring a large pot of salted water to a gentle boil.
7. Add the gnocchi. As soon as they rise to the surface, remove them with a slotted spoon.
8. Toss the gnocchi gently with approximately two-thirds of the tomato sauce.
9. Spoon a small amount of sauce into the bottom of a baking dish.
10. Add half of the gnocchi, followed by some mozzarella, Parmigiano and basil.
11. Add the remaining gnocchi and top with the remaining tomato sauce, mozzarella and Parmigiano.
12. Bake at 425°F for approximately 12 to 15 minutes, until bubbling.
13. Broil briefly if desired to lightly brown the cheese.
14. Remove from the oven and allow the dish to rest for several minutes.
15. Finish with fresh basil and serve hot.