2⅔cups(700grams)tomato puree(passata) about 1 glass bottle
1tablespoon(15grams)extra virgin olive oil
1clovegarlic
½teaspoonsalt
10leavesbasil
½pound(250grams)mozzarella cheeseor dairy-free alternative
¾cup(70grams)parmesan cheesegrated, or dairy-free alternative
If you make homemade gnocchi, then start with that (link to recipe in ingredients list). While the potatoes cook, you can make the tomato sauce.
MAKE TOMATO SAUCE
To a large skillet, add the olive oil, garlic, tomato sauce, and salt. Simmer on medium heat for 20 minutes, stirring occasionally.
Add the basil leaves, stir them in, and turn theheat off. Taste it, and adjust for salt.
Preheat the oven to 400°F or 200°C. Spread two tablespoons of tomato sauce on the baking dish you'll use to bake the gnocchi.
COOK GNOCCHI
Cook the gnocchi in a large pot with plenty of boiling salted water. Cook in two or three batches without overcrowding the pot.When the gnocchi float to the surface, they are ready. Homemade gnocchi take 1 minute. Frozen gnocchi a couple of minutes.
Scoop them out of the water with a slotted spoon and add them to the pan with the sauce.
Toss gnocchi in the sauce until fully coated. Keep the heat off.
BUILD DISH
Arrange half of the gnocchi onto the baking dish. Add a little less than half of the cubed mozzarella, and sprinkle with grated parmesan.
Add the remaining gnocchi on top of the first layer. Next, add cubed mozzarella and parmesan cheese.
Bake in the oven for 10 minutes or until the mozzarella and the parmesan cheese melt.Drizzle with extra virgin olive oil, and some fresh basil leaves, and serve.