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Heat a large pot to medium-low and add a few drizzles of olive oil.
Add the onion and cook until translucent.
Add the crushed garlic and tomato paste. Cool for a few minutes until fragrant.
Add passata and rinse out the jar with a splash of water (add to the sauce).
Add a handful of fresh basil, a big pinch of salt and a parmigiano rind.
Cook on low, stirring periodically for 30-40 minutes until the sauce thickens.
Cool the gnocchi and toss in the sauce.
Add ¾ of mozzarella and mix.
Add to a baking dish and sprinkle remaining cheese on top.
Bake at 375 for 15-20 minutes