1kg of starchy potatoes
300g of plain flour
250g of mozzarella cheese, torn into small chunks
8 basil leaves
600g of passata
6 tbsp of extra virgin olive oil
2 garlic cloves, peeled and crushed
Boil the potatoes for about 30 to 40 minutes. Once boiled strain them, peel the skin off the potatoes and squash them through the potato masher.
Spread the potatoes on a board and let them cool down.
To make the tomato sauce, place the oil and the garlic in a medium saucepan set over a medium heat. Add the passata, cover and allow the sauce to cook for 30 minutes. Once cooked add a few basil leaves, season with salt and keep warm.
Make a well in the potatoes and crack the egg into it. Using a fork or your hands to mix the egg with the potatoes and then add a small amount of flour at the time and start to knead until you get a soft pliable texture.
Roll out the dough into long cylinders, about the thickness of your thumb. Cut each length into segments, then press each one onto a gnocchi board or fork to give them a ridged texture. Place the gnocchi into a floured tray.
Preheat the oven to 200°C.
Bring a large pot of heavily salted water to boil. Add the gnocchi and cook until they float on the surface, this should take approximately 2 to 3 minutes. Drain with a slotted spoon and place in the tomato sauce.
Stir and transfer to an oven-proof dish. Dress with the mozzarella and basil, dust with grated parmesan and cover with foil. Bake for 10 minutes, until the mozzarella has melted. Remove the foil and finish under the grill for 2 to 3 minutes, until the cheese is golden. Serve immediately.