Chop finely the onion, garlic, sun-dried tomatoes, basil stalks and half of the basil leaves.
Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
In a cast iron skillet or a pan that can go into the oven, add 2 tbsp of the oil from the sun-dried tomatoes and fry the onions until they are soft.
Add the garlic and fry for 30 seconds. Then add the basil stalks and cherry tomatoes and cook for two minutes.
Add the canned tomatoes, salt and pepper, half a can of water and stir together. Let simmer for 5 minutes.
Add the gnocchi and the chopped basil leaves and stir in gently.
Tear or chop the mozzarella into large chunks and scatter on the gnocchi.
Put the skillet in the oven and bake for 15-20 minutes. Done! Garnish with the rest of the basil leaves.
