gnocchi alla sorrentina

A cheesy, garlicky tomato sauce coats gnocchi in this quick and easy baked Italian dish.

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

Preheat oven to 425°F with rack in top third position.
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.
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.
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.

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