1 Heat the oil in a large pan over medium heat. Add the onion and garlic and cook until softened. Add the oregano and bay leaf, cook for 1 minute, until fragran
2 Add the Buitoni Tomato Coulis, bring to the boil and then reduce heat to low. Simmer uncovered, stirring occasionally, for 40 minutes or until the sauce has thickened. Add basil and cook for a further 5 minutes. Season with salt and pepper, to taste.
3 Fold through the gnocchi and mozzarella. Spoon into serving bowls and serve garnished with gremolata and shaved Parmesan.