Bread Gnocchi with Tomato and Basil

8 slices day old Italian bread
3 T EVOL
2 T butter
4 cloves garlic, finely chopped
salt and pepper
2 c tomato sauce
3 small plum tomatoes, chopped
several torn basil leaves
2 c shredded mozzarella

Heat pan over medium heat. Chop bread into bit size pieces. Add EVOL, butter and garlic to skillet. Melt butter then add bread. Season with salt and pepper. Toss and cook the bread 7-8 minutes then add tomato sauce and tomatoes. Turn to coat and warm the tomato sauce, 3-4 minutes. Remove the gnocchi from heat and transfer to casserole dish, top with basil and mozzarella cheese. Put under broiler for 2-3 minutes until cheese browns and bubbles.

Recipe: Rachel Ray