Start by making the tomato sauce: 

1. In an oven-proof skillet, heat extra-virgin olive oil and grated garlic over medium heat until the garlic is fragrant (but not brown). Add torn basil leaves, and stir for 10 seconds.
2. Add the crushed tomatoes and salt, and cook over medium heat for 15 minutes (the sauce should be simmering). 

Note: if you do not own an oven-proof skillet, make the sauce in a large saucepan, then transfer it to a baking dish.

Meanwhile, prepare the mozzarella:

1. Drain the Fior Di Latte mozzarella and pat it dry with kitchen paper, pressing gently to squeeze as much water out as possible. 
2. Break the mozzarella into small 1-inch (2.5 cm) pieces, placing them in a bowl. Set aside.

Assemble the Gnocchi Alla Sorrentina:

1. Preheat the oven to 480°F (240°C). 
2. Bring a large pot of well-salted water to a boil. Add the gnocchi, cook for 30 seconds, then immediately remove from the pot using a slotted spoon and transfer directly to the tomato sauce.
3.  Add ½ of the Fior Di Latte mozzarella pieces and ½ of the grated Parmigiano Reggiano and stir well to coat (the cheeses should start to melt).
4. Top with the rest of the mozzarella and grated Parmigiano.
5. Bake for 10-15 minutes, until bubbly and golden brown on top and around the edges. 
6. Top with a generous handful of fresh basil leaves and enjoy immediately with a glass of your favorite red Tuscan wine (see wine recommendations above in this post)!