Step 1

Preheat oven to 220C/200C fan-forced.

Step 2

Heat oil in a large shallow flameproof casserole dish over medium-high heat. Add onion, carrot, celery and garlic. Cook, stirring, for 5 minutes or until softened. Add passata and stock. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until slightly thickened.

Step 3

Stir in gnocchi and basil. Sprinkle with mozzarella and parmesan. Transfer to oven. Bake for 15 minutes or until gnocchi is tender and cheese is golden and melted. Stand for 5 minutes. Serve sprinkled with extra basil.