Gnocchi with Tomato Sauce

Heat 1 tablespoon of the olive oil in a sauté pan over medium-high heat. Add the onions and garlic and cook, stirring occasionally until onion is well wilted and starting to brown.
1 tablespoon olive oil,
2 tablespoons olive oil, 2 cloves garlic, 1 medium onion
Add tomatoes and basil, along with salt and pepper to taste.
14.5 ounces canned whole plum tomatoes in juice, 3 tablespoons chopped fresh basil, ½ teaspoon salt, ¼ teaspoon ground black pepper
Cook, stirring frequently, until the tomatoes break down and the liquid is reduced by half or more. If the sauce begins to get too thick, add a little water to keep the desired consistency. You want the sauce to be thick and chunky, not too watery.
While the sauce cooks, bring a large pot of salted water to the boil. Separate the gnocchi and drop them into the boiling water. Cook according to the package directions.
1 pound gnocchi
Use a slotted spoon to remove the gnocchi from the water and gently stir them into the tomato sauce.
Oil an ovenproof baking dish with the remaining olive oil.
1 tablespoon olive oil
Transfer the gnocchi and tomato sauce to the baking dish and top with sliced mozzarella. Sprinkle generously with Parmesan cheese and place under heated broiler until cheese is hot and bubbly.
8 ounces mozzarella cheese, 2 ounces Parmesan cheese