A Campanian classic relying on the structural perfection of potato gnocchi. The gnocchi must be light enough to float but sturdy enough to withstand being aggressively baked in a rapidly bubbling, basil-heavy tomato sauce, buried under a thick mantle of stretching mozzarella.
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The Potatoes. the potatoes whole, with their skins on, until completely tender (45 mins ). This prevents them from absorbing water. Drain, peel them while still very hot, and pass them through a potato ricer onto a clean, floured surface.
The Dough. Let the riced potatoes cool slightly so the escapes. Sprinkle a pinch of salt and the beaten egg over the potatoes. Gradually sift the flour over the top.
Knead lightly. Using your hands, gently bring the mixture together into a soft dough. Do not over-knead, or gluten will develop and make the gnocchi rubbery. The dough should be slightly warm and pillowy.
Roll and Cut. Cut a piece of dough, roll it into a snake about 3/4-inch thick. Cut the snake into 1-inch pillows. (Optional: roll them over a gnocchi board or fork to create ridges). Toss with flour and set aside.
The Sauce. Heat olive oil in a pan, add smashed garlic. until golden, then discard garlic. Pour in the tomato passata, season with salt, and for 15 minutes . Tear in half the basil leaves.
Gnocchi. Bring a large pot of salted water to a gentle . Drop the gnocchi in batches. The exact moment they float to the surface (about 1-2 minutes ), they are done. Remove with a slotted spoon directly into the tomato sauce pan.
Assemble for . Preheat oven to 400°F (200°C) or prepare a broiler. Toss the gnocchi gently in the sauce. Transfer half the gnocchi to a clay dish. Top with half the mozzarella cubes and half the Parmigiano.
The Top Layer. Add the remaining gnocchi, the rest of the mozzarella, the rest of the Parmigiano, and the remaining fresh basil leaves.
. or for 5-10 minutes until the cheese is violently bubbling, melted, and slightly browned on top. Serve immediately.
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