In a large skillet over medium heat, add a drizzle of olive oil and sauté one finely chopped onion for about 4-5 minutes until it turns translucent.

Stir in 2-3 cloves of minced garlic and cook for another 1-2 minutes until fragrant.

Pour in 1 jar of tomato passata, stirring to combine with the onion and garlic. Bring the mixture to a gentle simmer for about 5 minutes.

Add your uncooked gnocchi and a generous handful of fresh spinach directly into the skillet, folding them gently into the sauce.

Dot spoonfuls of mascarpone cheese over the top, then generously sprinkle shredded mozzarella and grated Parmesan across the surface.

Preheat your oven to 375°F (190°C). Carefully transfer the skillet to the preheated oven and bake for 20 minutes, or until the cheese is bubbling and lightly golden.

Once baked, remove the skillet from the oven and let it cool for a few minutes. Garnish with freshly chopped basil before serving.