Bring a large pot of water to a boil to cook the vine-ripened tomatoes. Once boiling, add salt and the washed tomatoes. Cook for about 20 minutes, or until the tomato skins start to split and the tomatoes are fully cooked.

Drain the tomatoes and rinse them under cold running water. Peel each tomato, remove the seeds and stems, and set aside. Be careful not to burn yourself during this step.

Once all the tomatoes are peeled and cleaned, place them in a blender or food processor and blend until you have a smooth sauce.

In a pot, heat a drizzle of olive oil with a whole garlic clove (unpeeled), some red pepper flakes to taste, a few basil leaves, and thin slices of onion. Sauté over low heat for about 2 minutes to infuse the flavors.

Add the blended tomato sauce to the pot. Bring to a boil, then reduce the heat to low. Season with salt and pepper, add a few torn basil leaves and another drizzle of olive oil. Cover partially and simmer for about 30 minutes, stirring occasionally.

While the sauce is simmering, bring a pot of water to a boil for the potato gnocchi. Once boiling, add the gnocchi and cook for 2 to 3 minutes if using fresh gnocchi, or until they float to the surface.

When the gnocchi are ready, prepare the plates. Spoon some tomato sauce onto each plate, add the drained gnocchi, top with more tomato sauce, a sprinkle of grated Parmesan cheese, shredded mozzarella, a few fresh basil leaves, and a drizzle of olive oil. Serve immediately.