Gnocchi Alla Sorrentina

Method

1. Mash the boiled potatoes with a potato ricer or fork until smooth.
2. On a work surface, make a well with the flour. Add the egg and a pinch of salt in the center. Gradually incorporate the mashed potatoes and knead gently until a soft dough forms. Do not overwork.
3. Let the dough rest for a few minutes.
4. Meanwhile, prepare the sauce: in a pan, heat a generous amount of olive oil. Add 2 cloves of garlic (whole or sliced) and the basil stems. Sauté until fragrant.
5. Add the crushed tomatoes (pelati), salt, pepper, and a few basil leaves. Simmer for about 10 minutes, then remove the garlic and basil stems.
6. Roll the dough into long sausages about 1 cm thick. Cut into small gnocchi pieces (about 2 cm each). Dust with a little flour to prevent sticking.
7. Bring a large pot of salted water to a boil. Drop the gnocchi in batches. They are ready when they float to the surface (about 2-3 minutes).
8. Transfer the cooked gnocchi directly into the sauce using a slotted spoon. Stir gently to coat.
9. Off the heat, add grated Parmigiano cheese and mix well.
10. Transfer the gnocchi to a baking dish. Top with sliced mozzarella fiordilatte and more Parmigiano.
11. Bake in a preheated oven at 220°C (430°F) for about 5 minutes, until the cheese melts and bubbles.
12. Serve immediately, garnished with fresh basil leaves.