Gnocchi gratin Mozzarella

Prepare gnocchi following the instruction of my potato gnocchi recipe, or use ready made gnocchi.

Bring a large saucepan of salty water to the boil.

Prepare the sauce.

In large, heavy stockpot, brown chopped onion and garlic until they are softened.

Add diced tomatoes, tomato sausage,  and continue to cook.

Add a pinch of sugar, salt, crushed black  pepper, and barely keep to a boil for 20 minutes. (A longer cooking time makes  a better sauce, but you will grill the gnocchi on oven and the sauce will cook more also in that occasion!)

When cooking time is almost over add fresh basil leaves and let set for a while

Boil gnocchi, a few at the time, dropping them on the boiling water and cook until they rise to the top (it will take about 2-3 minutes) then remove gently with a perforated spoon.

Transfer gnocchi into a greased baking tray. Season with the tomato sauce. Slice the mozzarella cheese and spread it all over the gnocchi. Sprinkle with freshly grated parmiggiano reggiano and gratin at 200°C (grill) for 15 minutes, or until the mozzarella has melted and the parmesan cheese has turned golden brown.