Dice mozzarella and chop basil, then set aside. Peel and dice the onion and cook in a saucepan until translucent.
Then add tomatoes (strained, and the canned ones) and half a glass of water and let simmer.
In the meantime, bring water for the gnocchi to a boil.
When the gnocchi are in the boiling water, season the sauce (be careful with the cayenne pepper, it’s easy to make a mistake and then it’s way too spicy). Once the gnocchi are cooked, remove the sauce from the heat and add mozzarella and basil.
Now drain the gnocchi, spread them on plates and pour the sauce over them.
The mozzarella becomes nice and soft and pulls wonderful threads.
