Preheat the oven to 425°F.

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, then stir in half of the chopped basil.

Bring a pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2-3 minutes. Drain.

Combine gnocchi with the tomato sauce in an oven-safe dish. Top with torn mozzarella, grated Parmigiano Reggiano, and the remaining basil. Bake for 18-22 minutes until the cheese is bubbly and golden.

Garnish with additional basil if desired.