In a large skillet, heat the extra virgin olive oil over medium heat.
Add the chopped red onion and sauté until translucent.
Stir in the minced garlic and cook for another minute.
Add the blended chopped tomatoes, chopped button mushrooms, and Enoki mushrooms to the skillet.
Crumble in the stock cubes, then add oregano, basil, salt, and black pepper
Mix well and let it simmer for about 10 minutes.
While the sauce is simmering, cook the fresh gnocchi, then drain and set aside.
In a large baking dish, add the sauce to the cooked gnocchi.
In a large baking dish, add the sauce to the cooked gnocchi and mix gently to coat the gnocchi evenly.
Sprinkle a generous amount of grated mozzarella cheese over the top.
Add the chopped cherry tomatoes for a fresh touch.
Bake in the pre heated oven for 5-10 minutes.
Remove from the oven and let it cool for a few minutes.
Serve hot and enjoy!
