Gnocchi alla Sorrentina

Preparing the Gnocchi Peel the potatoes and cut them into chunks. Boil the potatoes in a large pot of salted water until tender, then drain and allow to cool for a few minutes.

Preparing the Gnocchi Pass the boiled potatoes through a potato ricer or food mill onto a clean work surface, spreading them out to cool completely. This helps to create light and fluffy gnocchi.

Preparing the Gnocchi Add the flour, egg, grated Parmesan, nutmeg, and a pinch of salt to the potatoes. Gently mix the ingredients to form a soft dough. Be careful not to overwork the dough.

Preparing the Gnocchi Divide the dough into manageable portions. Roll each portion into a long rope, about 3/4 inch in diameter. Cut the rope into bite-sized pieces, and if desired, use a fork to create ridges on each gnocchi.

Preparing the Gnocchi Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches until they float to the surface, then remove them with a slotted spoon and transfer to a plate.

Preparing the Tomato Sauce In a saucepan, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté until fragrant. Pour in the tomato passata and season with salt, pepper, and a pinch of sugar if needed. Simmer the sauce for 10-15 minutes, stirring occasionally.

Assembly Preheat the oven to 375°F (190°C). Spread a spoonful of tomato sauce in the bottom of a baking dish. Arrange the cooked gnocchi over the sauce, then spoon more sauce over the gnocchi. Top with slices of fresh mozzarella and a sprinkle of grated Parmesan.

Assembly Bake the assembled gnocchi in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil leaves before serving.