Gnocchi alla Sorrentina

Instructions

1. 1

   Boil unpeeled potatoes in salted water until completely tender, about 25-30 minutes, then drain and let cool slightly before peeling while still warm.

2. 2

   Pass the warm potatoes through a ricer or food mill onto a clean work surface, spreading them out to cool for 5 minutes and allow excess moisture to evaporate.

3. 3

   Make a well in the center of the potatoes and add the egg, flour, salt, and pepper, then gently fold together with a bench scraper until a soft dough forms, being careful not to overwork it.

4. 4

   Divide the dough into 4 portions and on a lightly floured surface, roll each into a rope about 3/4 inch (2 centimeters) thick, then cut into 1-inch (2.5 centimeter) pieces and gently press with a fork to create ridges.

5. 5

   Bring a large pot of salted water to a rolling boil and cook gnocchi in batches until they float to the surface and then continue for 1-2 minutes more, then remove with a slotted spoon to a colander and toss gently with a bit of olive oil.

6. 6

   While gnocchi cook, heat 3 tablespoons olive oil in a saucepan over medium heat, add minced garlic and sauté for 1 minute until fragrant, then add canned tomatoes with their juice, oregano, salt, and pepper.

7. 7

   Simmer the tomato sauce for 15-20 minutes, breaking up the tomatoes with a wooden spoon, until it thickens slightly and flavors meld together.

8. 8

   Spread a thin layer of tomato sauce on the bottom of a 9 by 13 inch (23 by 33 centimeter) baking dish, then layer half the cooked gnocchi, half the remaining sauce, and half the mozzarella.

9. 9

   Repeat with remaining gnocchi, sauce, and mozzarella, then sprinkle the Parmigiano-Reggiano evenly over the top.

10. 10

    Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 15-20 minutes until the cheese is melted and bubbling around the edges and the top is lightly golden, then remove and garnish with fresh basil leaves before serving.