Make the tomato sauce

• Warm the olive oil in a frying pan and gently fry the garlic until fragrant.
• Pour in the tomato passata, season with salt and pepper and simmer until slightly thickened.
• Add a few basil leaves and set the sauce aside.

Cook the gnocchi

• Bring a large saucepan of salted water to a boil.
• Drop in the gnocchi and drain with a colander as soon as they float to the surface.

Combine with the sauce

• Toss the drained gnocchi into the tomato sauce.
• Stir in half of the parmesan and a few basil leaves.

Assemble and bake

• Transfer the gnocchi to a baking dish.
• Scatter over the torn mozzarella, the remaining parmesan and basil.
• Bake at 200 °C until the cheese is melted and bubbling.

Serve

• Let the dish rest for a couple of minutes and serve hot.