Potato Gnocchi with Fresh Cherry Tomato and Basil Sauce

Bake. For the Gnocchi: Adjust oven rack to middle position, plus heat oven to 230°C (232°C). Set potatoes either on a rack set over a baking tray, on a baking tray lined using a layer of salt, or directly upon the oven's racks. Cook till completely tender throughout when pierced using a fork, around 45 minutes. Move potatoes in order in order to a work surface; if making this dish start-to-finish, leave oven on. Slice each in half lengthwise using tongs to hold hot potatoes. Scoop potato flesh in a ricer or food mill fitted using the finest disk using a spoon. Push potato flesh onto a clean work surface, spreading it in an even layer, plus let steam in order in order in order in order in order to escape for one few minutes. Drizzle egg yolks all over. Scatter with 1 salt (1/2 teaspoons). Scoop 3/4 cup (100g) flour in a fine-mesh sieve plus tap to dust flour all over potatoes. Chop down repeatedly all over in order to cut flour plus egg in potato using a pastry blender or bench scraper. Gather up rough potato mass plus pat in a loose ball using a bench scraper. Press ball flat with hands, next fold in half using bench scraper plus push down again. Scoop leftover 1/4 cup (30g) flour in sieve plus dust all over potato dough. Keep to lightly fold and press, just till a uniform dough comes together; check that to simply fold plus push down plus avoid the smearing motion extra commonly used when kneading bread. Tip in extra flour as necessary in order to achieve a dough that is tender plus moist yet can hold its shape, yet not wet plus tacky (whether you need extra flour, plus how much you might need, will depend upon natural moisture content of this potatoes you use, which is highly variable, yet a dough that is too wet plus pasty is prone to falling apart when boiled plus baked later). Dust potato dough all over using flour plus lightly form in a log. Clean work area well plus dust using fresh flour. Slice off a roughly 5 cm-thick portion of dough and roll into a snake around 1.3 cm thick; use one light touch as you roll, trying in order to use your palms extra than your fingers, plus dusting as necessary using flour in order to prevent sticking using bench scraper. Cut snake in 2.5 cm portions, trimming off uneven ends as necessary using bench scraper. Lightly roll every gnocco on the tines of a fork in order to give it a ridged exterior if wanted. Move gnocchi to a well-floured area or baking tray and repeat with leftover dough. Baking tray of gnocchi can be moved to the freezer at this point (see make-ahead plus storage section for full freezing instructions) if not cooking recipe start-to-finish. For this Tomato Sauce: While potatoes are baking, in one 3-quart saucepan or saucier, heat oil using garlic over a mid-sized flame, and cook till garlic is amber all over, 3 to 5 minutes while that is happening. Tip in passata plus basil; if passata is very thick like ketchup, mix in 1/2 cup (120ml) water. Bring in order to a gentle simmer, next lower heat to mantain bare simmer plus heat for 10 minutes. Season gently with salt and discard garlic and basil. Keep to one side. To Assemble and Bake: If oven is not already on, adjust oven rack to middle position and heat oven to 230°C. Bring a big pot of salted water to a simmer. Move 1 1/2 cups (355ml) tomato sauce in order to a big mixing bowl. Working a batch after another to prevent crowding the pot, tip in gnocchi to simmering water plus heat, lightly shaking the pot if you need to to keep them from sticking, till they float to the surface. Lift floating gnocchi off the water and let tip off the liquid, next move to bowl with tomato sauce using a spider skimmer. Toss very lightly with a big spoon in order to coat, being careful not to break gnocchi. Spoon 1/4 cup (60ml) tomato sauce plus spread so it sits level in one 3 3/4- or 4-quart baking dish. Fill baking dish just shy of halfway using sauce-covered gnocchi. Strew half the mozzarella on top, next cover all over with an even scattering of grated Parmigiano-Reggiano. Spoon more gnocchi plus sauce on top to nearly fill dish (there is a chance you will have a little extra gnocchi that will not fit; that is okay, save them for a snack). Top using the leftover mozzarella, next coat with an even scattering of grated Parmigiano-Reggiano. Stand baking dish on a rimmed baking tray and bake till bubbling all over plus mozzarella is melted, 10 to 15 minutes. Turn on broiler and carry on cooking till cheese has crisped and browned gently on top, 1 to 2 minutes longer if wanted. Move baking dish to a heatproof surface and leave to rest 5 minutes. Share gnocchi among individual serving bowls, top using fresh basil leaves, plus offer.