-4 cups of can crushed tomatoes
-1/3 cup olive oil
-1 chopped onion
-5 garlic cloves, sliced
-1/2 medium carrot, shredded
-1 pinch crushed red pepper
-Basil
-Basil
-Mozzarella
-Parmigiano
-Parmigiano
1 - In a big saucepan, heat the olive oil over medium heat. Add the carrots, onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes;
2 - Add the tomatoes and bring to a boil, stirring often;
3 - Lower the heat and simmer for 30 minutes. Season with salt and pepper;
2 - Add the tomatoes and bring to a boil, stirring often;
3 - Lower the heat and simmer for 30 minutes. Season with salt and pepper;
4 - Drop the gnocchi into the boiling water and cook until floating aggressively, 4 to 5 minutes. Carefully transfer the gnocchi to a baking pan with the sauce, using a slotted spoon.
5 - Tear the basil leaves into a few pieces and add to the sauce along with the mozzarella cubes and parmigiano. Bake for no longer than five minutes. It is just to melting the cheese.