Instructions

1. Heat a bit of oil in a pan and sauté the peeled garlic clove.
   
2. Add the tomato purée to the pan, season with salt and sugar, stir well, and cook, covered, over low heat for 30 minutes.
   
3. Meanwhile, finely chop the mozzarella.
   
4. Shortly before the tomato sauce is ready, bring a pot of water to a boil. Salt the water, cook the gnocchi until they float, and drain them.
   
5. When the sauce is ready, remove the garlic. Add the gnocchi, chopped mozzarella, and torn basil leaves to the pan, and mix well.
   
6. Transfer the contents of the pan to a baking dish and sprinkle with grated cheese.
   
7. Bake the gnocchi under the broiler for about 10 minutes, or until the top is golden and bubbling.