Sorrento-style gnocchi

Boil the potatoes with their skins in plenty of salted water for 25-30 minutes, until a knife pierces them easily. Drain, peel while still warm, and pass them through a potato ricer on the counter. Let the puree cool: it should be dry, fine, and free of lumps.

Add the egg and sifted flour to the puree, gradually adding it. Work quickly until the dough is soft, smooth, and barely sticky. Stop kneading as soon as you reach this consistency: kneading the dough too long will result in elastic, compact gnocchi.

Divide the dough and shape it into cylinders about 0.79 inches (2 cm) in diameter on a lightly floured surface. Cut into even pieces and roll them over the prongs of a fork or a gnocchi board, pressing gently. Make sure the grooves are visible and even, without squashing the shape.

Bring a large pot of salted water to a boil and cook the gnocchi in batches. When they rise to the surface, cook for another 1-2 minutes: they should be tender but still intact. Remove them with a slotted spoon and let them drain well, so the sauce doesn't dilute.

Heat the oil, add the crushed garlic, and let it cook without browning. Pour in the passata or peeled tomatoes, add the basil, and simmer until the sauce thickens and coats a spoon. Season with salt and pepper, then discard the garlic.

Transfer the gnocchi to the hot sauce and toss gently until coated without breaking. Add the well-drained diced mozzarella and some of the Parmesan. Toss briefly: the mozzarella should be distributed evenly but still visible before gratinating.

Grease a baking dish, transfer the gnocchi, and smooth the surface. Top with the remaining Parmesan cheese and bake in a preheated oven at 200°C (392°F) for 15-20 minutes. Remove from the oven when the surface is golden brown and the mozzarella is stringy. Let rest for 2 minutes before serving.