Sorrento-style gnocchi

Boil the potatoes for 20 minutes or until soft.

Remove the peel and mash them with a potato masher directly on a work surface.

Combine the flour and egg, and knead just enough to combine the ingredients. Shape the dough into a ball and cover with plastic wrap.

Meanwhile, prepare a sauce with the tomato puree and finally flavor with basil.

Take the dough and shape it into small loaves using the semolina, cut them into small pieces and pass them over a fork or a gnocchi board.

Cook them in plenty of salted water until they float.

Drain them into a large bowl and season them with the sauce.

Transfer them to a baking dish, add the diced mozzarella, the sauce and the Parmesan.

Place in the oven on grill mode and brown for 5 minutes.