Gnocchi al Pomodoro Fresco

Heat oven to 200 C (fan 180 C). Prick the potatoes a few times, place directly on the oven rack, and bake for 55–65 minutes until completely tender when pierced with a knife.

While the potatoes bake, prepare the sauce. Score a shallow cross on the base of each tomato. Blanch in boiling water for 30 seconds, transfer to ice water, then peel and roughly chop.

Warm the olive oil in a wide pan over medium heat. Add the bruised garlic cloves and cook for 2–3 minutes until fragrant and golden at the edges — do not let them brown.

Add the chopped tomatoes and 1 tsp salt to the pan. Cook uncovered over medium heat for 15–20 minutes, stirring occasionally, until the sauce thickens slightly but still tastes bright and fresh. Remove the garlic and discard.

When the potatoes are done, halve immediately and scoop the flesh into a potato ricer. Rice onto a clean work surface while still hot — the steam helps dry the flesh further.

Make a well in the riced potato. Add the egg yolks, fine salt, and most of the flour. Bring together with a bench scraper or your hands, folding just until the dough no longer sticks. Add the remaining flour only if needed. Do not knead.

Divide the dough into 6 portions. Roll each into a 2 cm-thick rope on a lightly floured surface, then cut into 2 cm pieces. Roll each piece over the back of a fork or a gnocchi board to create ridges if you like.

Bring a large pot of water to a rolling boil. Add 2 tbsp coarse salt. Boil the gnocchi in two batches — they are ready 30–45 seconds after they float to the surface. Lift out with a spider or slotted spoon.

Transfer the cooked gnocchi directly into the tomato sauce over low heat. Toss gently for 60–90 seconds so the gnocchi absorb a little sauce and become lightly glazed. Add a splash of pasta water if the sauce looks tight.

Remove from heat. Tear in the fresh basil and toss once. Serve immediately in warmed bowls, with Parmigiano-Reggiano at the table.