Italian Gnocchi Alla Sorrentina

Ingredients

• Salt and pepper (to taste)
• Garlic (2 cloves, minced)
• Olive oil (2 tablespoons)
• Parmesan cheese (1/4 cup, grated)
• Fresh basil leaves (1/4 cup, chopped)
• Mozzarella cheese (200 grams, grated)
• Tomato sauce (2 cups)
• Salt (1 teaspoon)
• Egg (1)
• All (purpose flour - 250 grams)
• Potatoes (1 kg)

Instructions

1. Boil the potatoes in a large pot of salted water until tender. Drain and let cool slightly.
2. Peel the potatoes and pass them through a potato ricer or mash them until smooth.
3. In a large mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms.
4. Transfer the dough to a floured surface and knead gently until smooth.
5. Divide the dough into small portions and roll each portion into a long rope.
6. Cut the ropes into small pieces and press each piece with a fork to create ridges.
7. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, then remove them with a slotted spoon and set aside.
8. In a separate pan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant.
9. Add the tomato sauce to the pan and season with salt and pepper. Simmer for 10 minutes.
10. Preheat the oven to 375°F (190°C).
11. In a baking dish, spread a layer of tomato sauce on the bottom. Arrange the cooked gnocchi on top.
12. Sprinkle the grated mozzarella cheese over the gnocchi.
13. Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
14. Remove from the oven and garnish with chopped fresh basil and grated Parmesan cheese.
15. Serve hot and enjoy!