Grated Parmesan or Romano (I use a combo with mostly Parmesan)
Preheat oven to 350.
Layer a bit of sauce at the bottom of a large pan like a lasagna pan.
Now bring a large pot of salted water (1Tablesoon salt per pound of gnocchi) to a boil.
Add gnocchi in batches so as to not over-crowd and cook until it floats to the top. Remove all the gnocchi with a large slotted spoon.
Drain the gnocchi simply by placing the spoon you remove them with on to some paper towels for a second.
Now add the gnocchi to the pan. Cover with some more sauce but not too much. Sprinkle on cheese and bake for 15-18 minutes.
If you are sending this as a meal or cooking ahead of time just bake for 10 minutes, remove and refrigerate until ready. Then remove from fridge and allow it to come to room temp then finish baking for the final 5-8 minutes.