First Step: Prepare mise en place Gather all required ingredients including gnocchi, canned tomatoes, fresh mozzarella, garlic, basil, olive oil, salt, and pepper. Preheat your oven to 200°C (390°F).

Second Step: Make the tomato sauce Heat the extra virgin olive oil in a pan over medium heat. Add the finely chopped garlic and optional onion, sautéing until fragrant but not browned (approximately 1-2 minutes) to build the sauce’s aromatic base.

Third Step: Simmer the tomatoes Add the canned pomodorini tomatoes or passata into the pan, seasoning with salt and pepper. Let the sauce simmer gently for 10-20 minutes, breaking down the tomatoes if whole, and stirring occasionally. Add torn basil leaves partway through simmering for fresh herbal infusion.

Fourth Step: Cook the gnocchi Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package or homemade recipe instructions, usually until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and drain well.

Fifth Step: Combine gnocchi and sauce Toss the cooked gnocchi gently with the tomato sauce, ensuring they are well coated for maximum flavor distribution.

Sixth Step: Assemble the dish Transfer the sauced gnocchi into an oven-proof dish or skillet. Distribute the torn or cubed mozzarella evenly over the top.

Seventh Step: Bake Bake in the preheated oven for 10-12 minutes or until the mozzarella melts to bubbly perfection with slight golden spots.

Final Step: Garnish and serve Remove from oven, garnish generously with fresh basil leaves, and serve immediately for a delicious, comforting meal. For dietary adaptations, use vegan cheese or gluten-free gnocchi as needed, adjusting cooking time slightly.