Gnocchi alla Sorrentina

Method

1. Choose dry, old potatoes for the best result; they contain less moisture.
2. Place the whole, unpeeled potatoes in a pot with cold water and abundant salt. Cover and bring to a boil, then lower to medium heat and cook for 35–40 minutes.
3. Drain the potatoes and peel them while they are still hot (use a towel to handle them).
4. Mash the potatoes and spread them out on a work surface to let the steam escape and cool slightly.
5. Add the eggs, a pinch of nutmeg, salt, and start adding the flour. Knead gently until a soft dough forms; do not overwork. Use as little flour as possible.
6. Shape the dough into a log and cut into small pieces. Roll each piece over the tines of a fork to make ridges (optional).
7. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (1–2 minutes). Remove with a slotted spoon.
8. Meanwhile, prepare the Sorrentina sauce: in a pan, sauté a garlic clove in extra-virgin olive oil. Add the tomato passata and a small amount of lard (optional). Simmer on low heat for a few hours until thickened. Season with pepper and torn basil.
9. Add a little mozzarella to the sauce and stir to melt.
10. Assemble the dish: place a layer of cooked gnocchi in a baking dish (or individual terracotta bowls). Cover with the sauce, then top with abundant mozzarella, grated Parmesan, a pinch of pepper, and a basil leaf.
11. Bake in a preheated oven at 200°C (400°F) for 10 minutes, until bubbly and golden.
12. Serve hot.