Preheat oven to 180ºC (or 160ºC fan forced)

1. In an ovenproof skillet or frying pan, slowly heat the olive oil and garlic. Add the tomatoes and basil leaves, when the garlic is golden.

2. Gently simmer for 15 minutes until the sauce has thickened. Season to taste.

3. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and briefly stir to prevent it sticking together. As soon as the gnocchi float to the surface, boil it for 2 minutes (or follow instructions on packaging).

4. Drain the gnocchi and add to the tomato sauce. Add half of the mozzarella and gently mix to ensure the gnocchi is coated in the sauce.

5. Transfer to an ovenproof dish if you used a frying pan. Top with the rest of the mozzarella and parmesan cheese. And Bake for 20 minute, until the cheese is melted and bubbling.