1. In a saucepan, fry the crushed garlic in the olive oil for 1 minute, pour in the passata, season with salt, tear in half the basil and simmer for 15 minutes.
2. Cut the mozzarella into small cubes and leave to drain in a sieve so it doesn't release too much liquid in the oven.
3. Cook the gnocchi in plenty of salted water until they float to the surface, then lift them out with a slotted spoon and toss them in the tomato sauce.
4. Put half the sauced gnocchi in an ovenproof dish (or 4 small dishes), scatter over half the mozzarella, spoon the remaining gnocchi on top and finish with the rest of the mozzarella and the grated parmesan.
5. Bake in an oven preheated to 220 °C for 10-12 minutes until the cheese melts and browns in places.
6. Serve hot, sprinkled with the remaining fresh basil.
Tip: If you make gnocchi at home, bake the floury potatoes in their skins instead of boiling them - you'll need less flour and the gnocchi will be softer.
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