1. Add Evoo to a large skillet. when hot, add garlic and onions and cook until soft. Crush whole peeled tomatoes with a blender, add it to the skillet, season with salt and let it simmer covered for 15 minutes, Stir in half basil leaves and cook for further 2 minutes.
2. add fresh potato gnocchi to the skillet and cook it for 4 minutes or until cooked.
3. Turn off the heat, add grated pecorino and 100 g diced mozzarella and give a good stir to melt cheese through
4. Plate the gnocchi and garnish with the rest of the mozzarella and basil leaves.
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