Gnocchi alla Sorrentina

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 large garlic cloves, thinly sliced
• 1 (24 1/2-ounce) jar Italian-style tomato sauce
• 1/4 cup water
• 1/4 cup loosely packed chopped fresh basil leaves, plus more for garnish
• 1/2 teaspoon kosher salt
• 2 (12-ounce) packages refrigerated skillet gnocchi (such as Rana)
• 8 ounces fresh mozzarella cheese, cut into 1/2-inch pieces (about 2 cups), divided
• 2 ounces Parmesan cheese, grated with a Microplane grater (1 1/4 cups), divided

Steps

1. Preheat oven to 425°F with rack in top third position.
2. Heat oil in a large ovenproof skillet over medium until shimmering. Add garlic; cook, stirring constantly, until garlic is golden brown, 1 to 2 minutes. Stir in tomato sauce, water, basil, and salt; bring tomato mixture to a gentle simmer over medium. Reduce heat to medium-low, and cook, covered, for 10 minutes.
3. Stir gnocchi into tomato mixture in skillet until completely coated. Stir 1 cup of the mozzarella and 1/2 cup of the Parmesan into gnocchi mixture until combined. Top with remaining 1 cup mozzarella and 3/4 cup Parmesan.
4. Bake in preheated oven until cheese is melted and edges are golden brown, 12 to 15 minutes. Let rest for 5 minutes. Garnish with additional basil, and serve.