300g 00 flour
For the sauce:
600g whole peeled tomatoes
2 garlic cloves
extra virgin olive oil
Bring a large pot of salted water to a boil. Wash the potatoes and add to pot (don’t peel them). Cook until tender but still firm, about 30 minutes.
Meantime prepare the sauce.
Blend the tomatoes in a food processor.
Slightly press the garlic cloves with a knife and peel it.
Heat 4 table spoons of extra virgin olive oil in a sauce pan and gently fry the garlic on a low flame for 1 minute.
Add the blended tomatoes, the basil leaves and simmer for 30 minutes. Salt at your taste.
If the sauce becomes too thick, add 1 cup of boiling water and continue cooking. Repeat if necessary.
When the sauce is ready, put it into a large bowl.
Drain the potatoes, and mash while still hot with potato ricer. Allow to cool.
Sift the flour on a working surface and give it the classic “volcano shape”, making a hollow in the middle of the pile.
Put the mashed potatoes to the centre of the pile. Add a pinch of salt.
Work the douch quickly for until smooth.
Remember: the less you work it, the better the result.
Shape small portions of the dough into long “snakes”. On a floured surface, cut snakes into 2cm pieces.
Place the gnocchi on a flat floured surface.
Pre heat the oven to 250°C grill mode.
Cook the gnocchi: bring a large pot of salted water to a boil and drop the gnocchi. Cook for 3-5 minutes until gnocchi have risen to the top. Take them out of the water using a skimmer and add them to the tomato sauce. Use a skimmer to stir gently.
Dice the mozzarella into cubes.
Oil the bottom of a baking pan. Place the gnocchi and put the mozzarella on top. Sprinkle with a generous amount of parmesan cheese. Bake for 5 minutes.