Blitz the tomatoes, passata, garlic, olive oil, basil, ½ tsp salt and a few black pepper in a blender till clean. Tip the gnocchi into an ovenproof dish, pour over the sauce, then scatter over the mozzarella and parmesan. Dollop over the pesto. If chilling or freezing for later, cowl tightly. Will maintain chilled for as much as three days, or frozen for as much as three months. Defrost in a single day within the fridge earlier than persevering with.
