Gnocchi Alla Sorrentina

Method

1. Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic, cooking for 1 minute until fragrant. Watch closely to avoid burning the garlic.
2. Add the peeled tomatoes (or passata) and basil. Season with salt, reduce heat to low, and cook for 30 minutes, stirring occasionally. If the sauce becomes too dry, add a little water.
   
3. Preheat the oven to 180°C conventional or 160°C fan-forced.
4. Bring a large pot of salted water to a boil. Drop in the gnocchi. As they cook, they will float to the surface. Remove them with a slotted spoon and transfer directly into the tomato sauce.
   
5. Toss the gnocchi well in the sauce to ensure full coverage. If using an oven-safe skillet, continue with the next step; otherwise, transfer the gnocchi and sauce to an oven dish.
6. Scatter torn buffalo mozzarella over the top and dust with Parmigiano.
7. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
8. Serve hot, garnished with freshly ground black pepper and basil leaves.