Serving size: 6
Begin by bringing a large saucepan of water with salt to a boil over medium heat. Pre-heat oven to 400F.
Heat the extra virgin olive oil in a pan and add the garlic, Let it cook until golden brown. Then remove the garlic and add the Luigi Vitelli Italian Peeled Tomatoes crushed by hand, the basil leaves, salt and pepper if you’d like. Leave to simmer for few minutes on low heat.
While the sauce cooks, cook the gnocchi in the boiling water. As they bob to surface remove with a slotted spoon, drain and transfer them to a slightly oiled baking dish. Add the tomato sauce, sprinkle the grated Parmigiano Reggiano cheese and top with the cubed pieces of mozzarella.
Place in an oven for 10 minutes until the mozzarella has melted.