Gnocchi stuffed with tomato and mozzarella Bianconeri, rossi and verdoni

<ul> <li style="text-align: left">Fill ½ cup with evo oil, add 5 basil leaves and leave at room temperature for 5 days.</li> <li style="text-align: left">In a pan, brown the garlic clove in evo oil, add tomato sauce and 3 basil leaves; adjust salt and pepper and cook for about 40 minutes, adding water as needed.</li> <li style="text-align: left">After the cooking time for the tomato sauce has elapsed, pour 100 ml of water and a pinch of salt into another pan; add the gnocchi mamma emma and pan-fry until the water is completely absorbed.</li> <li style="text-align: left">Season the gnocchi with 2 tablespoons of basil oil and serve with the tomato sauce, basil leaves, chopped black garlic, and crumbled taralli.</li> </ul> <p><img class="alignnone size-full wp-image-3720" src="https://www.mammaemma.it/wp-content/uploads/2019/11/pomodoro-basilico.jpg" alt="Tomato Basil Gnocchi" width="800" height="533" /></p>