Gnocchi alla Sorrentina

Ingredients

• 2 pounds (900 grams) russet potatoes
• 1 3/4 cups (220 grams) all-purpose flour
• 1 large egg
• 1/2 teaspoon (3 grams) salt
• 1/4 teaspoon black pepper
• 28 ounces (800 grams) canned San Marzano tomatoes
• 4 cloves garlic, minced
• 3 tablespoons (45 milliliters) extra virgin olive oil
• 1 teaspoon (3 grams) dried oregano
• 10 ounces (280 grams) fresh mozzarella, sliced or torn
• 2 ounces (60 grams) Parmigiano-Reggiano, grated
• 8-10 fresh basil leaves
• Salt and pepper to taste for sauce

Instructions

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