Steps
- Boil 600g of whole starchy potatoes until tender. Drain, dry briefly in the warm pan, then cool and peel.
- Warm 4 tablespoons of olive oil and 2 crushed garlic cloves in a saucepan over medium heat until it sizzles. Add 600g of passata and 60ml of water, cover, and simmer for 30 minutes, stirring occasionally. Season with salt and pepper.
- Measure 150g of all-purpose flour. Scatter three-quarters onto a work surface and rice the potatoes over it. Add 2 egg yolks; gently mix, adding the remaining flour to form a soft dough.
- On a floured surface, roll the dough into thumb-thick ropes. Cut into short pieces and press lightly against a fork to form ridges.
- Preheat the oven to 400°F / 200°C. Boil the gnocchi in salted water until they float, about 3 minutes. Lift out with a slotted spoon and stir into the sauce.
- Transfer to a baking dish. Top with 250g of torn mozzarella, 8 torn basil leaves, and grated pecorino. Cover with foil and bake for 10 minutes; uncover and broil for 2-3 minutes, until golden.