Gnocchi alla Sorrentina (Tomato Mozzarella Baked Gnocchi)

Lift them as soon as they float, coat them in reduced tomato sauce, and use the oven only for the 8 minutes needed to melt the cheese. Thinly slice 1 garlic clove, tear 140 g mozzarella into bite-size pieces, and divide 8 g basil into two portions. Preheat the oven to 220C before the gnocchi are cooked so the assembled dish does not have to wait. Warm 1 tablespoon olive oil with the garlic over low heat for 1 to 2 minutes. Keep the garlic pale and fragrant; lower the heat if its edges color quickly. Add 300 ml tomato sauce and simmer over medium-low heat for about 5 minutes, until small bubbles form at the edges and the consistency tightens slightly. Keep it warm over low heat. Add 300 g potato gnocchi to a pot of boiling water and stir once to separate them. Lift each batch as soon as it floats and shake off excess water, preserving a tender texture for the oven. Add the gnocchi and half the basil to the warm sauce. Fold gently with a spatula or shake the pan instead of pressing the soft pieces. Transfer the coated gnocchi to an oven dish, distribute the mozzarella and 25 g Parmesan over the surface, and bake for 8 minutes. Remove the dish as soon as the cheese is melted and stretchy, scatter over the remaining fresh basil, and serve immediately rather than letting the gnocchi continue softening in the hot sauce.