Thanks to eatlove, we're sharing this super quick and warming recipe by Nino Zoccali, chef and restaurateur of La Rosa and Pendolino restaurants, from his book Pasta Artigiana. 

Ingredients (serves 6)
350 ml (12 fl oz) neapolitan tomato sauce
6 sweet basil leaves
fine sea salt
600 g (1 lb 5 oz) potato gnocchi
200 g (7 oz) fresh buffalo mozzarella cheese
100 g (3½ oz/1 cup) grated Parmigiano Reggiano cheese

Preparation
Preheat the oven to 180°C (350°F/Gas 4).

Heat the sauce with the basil leaves in a saucepan and season with the sea salt and black pepper, to taste. In abundant salted boiling water, cook the gnocchi until they rise to the surface.

Strain the gnocchi, mix with the sauce and place in a large, greased baking dish, or individual baking dishes, and top with the buffalo mozzarella and Parmigiano Reggiano cheese. Bake for approximately 20 minutes or until the cheese is golden brown.