Potato gnocchi

• 250 g Wheat flour (roughly, plus extra for the worktop)
  Swaps (2)
• 1 u Egg (optional)
  Swaps (2)
• 2 cloves Garlic (peeled and lightly crushed)
• 1 kg Potato (floury, of similar size)
  Swaps (1)
• Salt (to taste)
• 4 tablespoons Extra Virgin Olive Oil
• 125 g Mozzarella (fresh, diced and drained)
  Swaps (1)
• 1 pinch Nutmeg
• 1 bunch Basil (fresh)
• 40 g Parmesan (grated)
  Swaps (1)
• 800 g Chopped Tomatoes (tinned, or passata)

Instructions

1. 1

   Wash the potatoes and boil them whole and unpeeled in salted water until a knife slides through with no resistance.

   35 min

2. 2

   While they cook, make the sauce: gently fry the garlic in the oil, add the tomatoes and a pinch of salt and simmer, stirring now and then, until thick. Remove the garlic and add a few basil leaves torn by hand.

   20 min

3. 3

   Drain the potatoes, peel them while still hot, holding them with a fork, and pass them through a potato ricer straight onto the floured worktop. Let the steam escape for a few minutes.

   8 min

4. 4

   Make a well in the centre and add the beaten egg, the nutmeg, a pinch of salt and most of the flour. Bring it together with your hands, without kneading, into a soft dough that barely sticks; add more flour only if needed.

   5 min

5. 5

   Divide the dough into pieces, roll each into a rope as thick as your finger and cut into pieces about 2 cm long. If you like, roll them over the tines of a fork to mark the ridges that hold the sauce. Lay them on a floured tray, not touching.

   20 min

6. 6

   Cook the gnocchi in batches in plenty of boiling salted water. When they float to the surface, wait about 30 seconds and lift them out with a slotted spoon straight into the sauce.

   6 min

7. 7

   Toss gently over low heat, turn off the heat, add the mozzarella and let it start to melt. Serve with the Parmesan and more basil.

   2 min