Gnocchi Alla Sorrentina

For the gnocchi: I prepare 150 g of flour on the work surface

I wash the potatoes and boil them with the skins on for about 10 minutes

I peel them while still hot and immediately pass them through a potato ricer onto the flour

I add the egg, the cheese and a grating of nutmeg. I knead well, adding a little more flour on the work surface but only for a short time because if too much is absorbed they would become gummy

I divide the dough into 4 parts which I lengthen by rolling with the palms of my hands on a well-floured work surface to obtain ropes about the thickness of a finger which I cut into 2 cm pieces

If desired, the gnocchi prepared this way can be pressed with a finger against the back of a grater or on a fork

Cooking: I drop the gnocchi into plenty of salted boiling water and as they come to the surface I take them with a slotted spoon and put them in a slightly oiled bowl

I take 4 small baking dishes and in each I pour a tablespoon of tomato sauce, then in layers I place the gnocchi, mozzarella cut into strips, a tablespoon of tomato sauce, some diced tomatoes, a few basil leaves, a pinch of oregano and a sprinkle of cheese

I repeat the same process with the remaining gnocchi, mozzarella and other ingredients

I put them in a preheated oven at 150 degrees C until the cheese is well gratinated

I place a couple more basil leaves on top and serve