TOMATOES: start by pouring the entire can of tomatoes into a medium bowl, using your hands (a potato masher or kitchen shears) squish the tomatoes until they break down into a ‘crushed’ consistency; set aside for now.

POMODORO: Add the garlic and red pepper flakes to a cold 3-quart (or larger) dutch oven (or any oven-safe pan) pour the olive oil on top. Heat the garlic over the lowest heat setting until it starts to slowly sizzle and the aroma hits the whole kitchen; this could take up to 10 minutes. Then place the onion quarters, cut side down in the pan, and sear for 1 minute. Pour the tomatoes on top, tuck the parmesan rind into the sauce and stir in half of the basil leaves (torn with hands.) Kick the heat up to medium, allow the mixture to reach a simmer, cover and reduce the heat to just above low so that the sauce simmers very gently; cook for 30 minutes.

FINISH: During the last 20 minutes of cooking time, preheat the oven to 375ºF. Fish out the onion and parmesan rind (basil and garlic cloves too if you wish.) Season with ¾ teaspoon kosher salt. Stir in the gnocchi and parmesan cheese. Taste and adjust with additional salt if desired (keep in mind the sauce will reduce and become slightly saltier so if it's pretty close, don't season it any further.) Dollop the casserole with mozzarella. Bake, covered for 10 minutes then uncover and cook for 20-25 minutes or until the cheese is melted. I like to broil it for the last 30-45 seconds to get it extra delicious.