Gnocchi alla sorrentina

Method

1. 1 Boil potatoes with their skins on for 30 minutes until soft, peel them, and mash them while still hot.
2. 2 Mix the potatoes with flour, eggs, and salt, gently knead into a dough, roll into a stick, and then cut into gnocchi pieces.
3. 3 Sauté garlic in olive oil, add canned tomatoes and simmer for 20 minutes, then add basil leaves.
4. 4 Boil the gnocchi in boiling salted water, removing them as soon as they float to the surface (about 2 minutes).
5. 5 Mix the gnocchi with the sauce, place in a baking tray with mozzarella and grated cheese, and bake for 12 minutes at 200°C.

With an appliance

• Air fryer 1 hr 14 min

  Replace step 5: divide the gnocchi mixture into a baking tray that fits the basket and bake at 190 degrees for 9 minutes; this is about 3 minutes faster than a conventional oven, resulting in crispier cheese and a crispier crust, but you'll need to divide it into batches if the tray is large.