GNOCCHI - Baked in a Tomato & Cheese Sauce

The following serving idea is based on a recipe from Sorrento, in the Italian region of Campania - an area rich in tomatoes and Mozzarella cheese.

Ingredients (for 4 servings) 
500 gms GF Potato Pasta Gnocchi 
400 gms tomato sauce (note: this can be home made using fresh tomatoes when in season, or use canned chopped tomatoes, Cirio Passata, or even a ready made bought tomato sauce)
60 gms Parmesan cheese, grated (Note: you can also use grated Pecorino cheese, or a mix of grated cheeses)
Some fresh Basil leaves 
Black pepper and salt to taste
Variation include also some chopped Mozzarella cheese

Basic Tomato Sauce:
Ingredients
1 can chopped tomatoes
1 small onion, finely chopped
2 tablespoons olive oil
1 clove garlic, finely chopped / crushed

Method:
Put a pan of water on to boil for the Gnocchi.
Now prepare the sauce (the following is for Basic Tomato Sauce, but any tomato sauce can be used).
Put the olive oil into a pan. Add the onions and fry gently until soft, but not browned. Add the tomatoes and the garlic. Mix. Continue cooking gently whilst the water boils for the Gnocchi.

Cook the Gnocchi. As soon as they rise to the top of the pan remove them with a slotted spoon and place in the pan with the hot tomato sauce. Add the cheeses, Basil and seasoning. Mix gently and transfer to an ovenproof baking dish. Top with a little more grated cheese and place in a medium oven (180deg C / Gas Mark 5) for approximately 20 mins.

Garnish with some more fresh Basil leaves before serving immediately

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