• Pre-heat oven to 375 degrees.

Make the sauce

• Add olive oil to a medium sauce pan over medium heat.
  2 tablespoon Extra virgin olive oil
• Add onion and cook until lightly golden and translucent, about 4 minutes.
  ¼ cup Yellow onion
• Add garlic and cook for an additional minute.
  4 cloves Garlic
• Add tomatoes and fresh basil and stir well.
  28 ounces Crushed tomatoes, 8 Fresh basil leaves
• Add salt and stir.
  1 teaspoon Kosher salt
• Place a lid on top and reduce heat to low and simmer for 10-15 minutes.

Gnocchi

• Bring a large pot of water to a boil.
• Once boiling, add a heaping pinch of salt and gnocchi and cook for 2 minutes (the gnocchi will finish cooking in the oven.)
  32 ounces Potato gnocchi
• Scoop out ¼ cup of pasta water then add it to the sauce.
• Drain gnocchi and add to the sauce and toss well.
• Pour the gnocchi and sauce into a 9x11 baking dish.
• Sprinkle mozzarella and Parmesan on top.
  8 ounces Shredded Mozzarella Cheese, 4 ounces Shredded Parmesan cheese
• Place in the oven on the second rack position from the top.
• Bake for 10-15 minutes until golden brown and bubbly.
• Serve immediately.