Three Cheese Baked Gnocchi with Spinach | Umami

Ingredients

• 2 tablespoons olive oil
• quarter of an onion, minced
• 1 large clove garlic, minced or thinly sliced
• 12 ounces DeLallo Passata Tomato Purée
• 1/2 cup broth or water
• torn basil
• 1/4 cup mascarpone cheese
• 1/2 teaspoon salt
• one 16-ounce package DeLallo Potato Gnocchi (I used shelf-stable gnocchi but frozen would also work)
• a handful of baby spinach
• 8 ounces fresh mozzarella cheese slices
• Parmesan cheese