Gnocchi alla Sorrentina

Method

1. Preheat oven to 200°C (400°F).
2. Poke holes all over the potatoes, coat with olive oil and salt, and bake until tender when pierced.
3. Cut open the baked potatoes to release steam and let cool until warm but not hot.
4. Rice the potatoes using a potato ricer or fine mesh strainer.
5. Make a well with the riced potatoes, add one egg, and gradually mix in about 1 cup of double zero flour until a soft dough forms. Do not overwork.
6. Let the dough rest for a few minutes.
7. Divide the dough into pieces, roll into long logs, and cut into gnocchi about 3/4 to 1 inch long.
8. For the sauce: cut tomatoes in half and smash the garlic cloves.
9. Heat a few tablespoons of extra virgin olive oil in a pan, add the smashed garlic, then the tomatoes. Simmer for at least 20–30 minutes.
10. Cook the gnocchi in boiling salted water until they float to the surface (about 2–3 minutes). Drain.
11. Add the cooked gnocchi to the tomato sauce and stir to coat.
12. Transfer the gnocchi and sauce to an oven-safe dish and bake until hot and bubbly (about 10–15 minutes in a normal oven).
13. Serve hot.