1
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes.
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2
Bring a pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2-3 minutes. Drain.
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3
Combine gnocchi and tomato sauce in an oven-safe dish. Top with mozzarella, Parmigiano Reggiano, and the remaining basil. Bake for 18-22 minutes.
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