Instructions

Boil the Potatoes

Wash the potatoes and place them in a large pot with cold water.

Boil for 30–40 minutes, depending on their size, until tender.

Prepare the Sauce

In a pan, heat a drizzle of extra virgin olive oil with a whole garlic clove.

Add the red wine and tomato sauce, season with salt, and add basil leaves.

Cover and cook over medium-low heat for about 30 minutes, until rich and flavorful.

Make the Gnocchi Dough

Drain the potatoes and mash them while still hot onto a floured work surface.

Create a well (volcano shape), add the egg and salt, and knead quickly until a soft, smooth dough forms.

Do not overwork the dough.

Shape the Gnocchi

Roll the dough into ropes about 2–3 cm thick.

Cut into small pieces and, if desired, shape using a fork to create ridges.

Place on a tray dusted with semolina flour.

Cook the Gnocchi

Bring a large pot of salted water to a boil.

Cook the gnocchi in batches; they are ready when they float to the surface.

Remove with a slotted spoon and transfer directly into the sauce.

Assemble & Bake

Spread a layer of sauce in a baking dish.

Add the gnocchi, mozzarella and Parmesan.

Repeat layers, finishing with cheese on top.

Bake in a preheated oven at 250°C (482°F) in grill mode for 5 minutes, until golden and bubbling.

Serve

Serve hot, with melted cheese and rich tomato sauce.