8 to 9 ounces (450 g) homemade gnocchi (you can also use good quality, fresh, store-bought gnocchi)
One 24-ounce jar (750 ml) tomato passata
1 cup cherry tomatoes
8 to 9 ounces (250 g) fresh mozzarella cheese, torn into pieces
3 tablespoons olive oil
2 shallots, finely chopped
3 cloves garlic, minced
Sea salt and freshly ground black pepper
1/2 cup fresh herbs, chopped (use those you like most – basil, parsley, rosemary)
Sour cream for serving
Preheat the oven to 400°F. Set out a round or oblong 2-quart (2 liters) oven-proof baking dish.
Bring a large pot of salted water to a boil and cook the homemade gnocchi to al dente (if you are using store-bought gnocchi, cook them 2 minutes shorter than the package instructions say). Drain and set aside.
Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the shallots and cook for about 2 minutes, stirring frequently. add the garlic, a pinch of sea salt, and cook, stirring, for a minute more. Add the tomato passata and bring the sauce to a simmer. Reduce the heat to low and simmer for about 5 minutes to blend the flavors. Season with black pepper and salt, if needed, and remove the saucepan from the heat.
Stir in the chopped fresh herbs (leave some for garnish) and fold in the cooked gnocchi.
Transfer the gnocchi with tomato sauce to the baking dish and top with the mozzarella pieces and cherry tomatoes. Bake for about 10 minutes, until the sauce is bubbly and the cheese has melted.
Top with fresh herbs and serve with sour cream.