Gnocchi alla sorrentina

Step 1: Heat the oven to 400°F (350°F fan). Prick 2 ¼ lb floury potatoes and bake them on a tray until a knife slides in easily.

Step 2: Meanwhile, warm 3 tbsp extra virgin olive oil in a pan over a medium-low heat with 2 cloves garlic until it sizzles and turns pale gold.

Step 3: Add 3 cups passata, half of 12 basil leaves and a pinch of salt. Simmer, half covered, until thick enough to coat a spoon. Remove the garlic.

Step 4: Halve the hot potatoes, scoop out the flesh and pass it through a potato ricer onto a floured board. Spread it out and let the steam escape for 5 minutes.

Step 5: Add 1 egg, 1 tsp of 1 tbsp salt and most of 9 oz plain flour (type 00). Bring together gently with your hands into a soft dough that no longer sticks to your fingers. Common mistake: adding flour until the dough feels firm and kneading it hard; the gnocchi turn heavy and rubbery. Stop as soon as it holds together.

Step 6: Roll pieces of dough into ropes as thick as your thumb and cut into 2 cm pieces. Lay them on a floured tray without touching.

Step 7: Bring a large pot of water to the boil with the rest of the salt. Cook the gnocchi in batches; lift them out with a slotted spoon 30 seconds after they float.

Step 8: Turn the oven up to 425°F (400°F fan). Fold the gnocchi into the tomato sauce with half the mozzarella.

Step 9: Spoon into a baking dish or 4 small ones. Scatter over the rest of 9 oz mozzarella (fior di latte) and 1 ⅜ oz Parmigiano Reggiano.

Step 10: Bake until the cheese has melted and is bubbling with a few golden patches.

Step 11: Rest for 5 minutes, then serve topped with the remaining basil.