Here's What You'll Need
olive oil, garlic, passata, basil, salt, potato gnocchi, mozzarella, parmigiano reggiano
Preheat oven to 450F. Bring a pot of water to a boil. Add salt, cook gnocchi for 2-3 minutes or until they float to the top. Use a slotted spoon to drain and set aside.
Heat olive oil in a skillet. Add garlic cloves, sauté until golden brown, about 2 minutes. Pour in the passata, add basil and salt. Stir, then simmer for 10 minutes.
Add potato dumplings to sauce, scatter mozzarella cheese all over the top. Bake 35-45 minutes, or until cheese is bubbling, melted, and golden brown all over.
Add freshly ripped basil leaves on top, then serve immediately. Extra grated Parmigiano Reggiano is a nice finishing touch!