Roman-Style Polenta Gnocchi

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Olive oil

1 (16-ounce) tube polenta

1 tablespoon olive oil

1 garlic clove, crushed

1 (28-ounce) can crushed tomatoes, undrained

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 cup chopped fresh basil

4 ounces chopped fresh mozzarella

1/2 cup grated Parmigiano-Reggiano

Garnish: chopped basil

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