Recipe courtesy of Enza Aloi, Executive Chef, Terroni.Yield is 8 servings.
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper.
Pierce the potatoes a few times with a sharp paring knife and put them in the oven.
Bake potatoes until tender and cooked through, about 40 minutes.
When cool enough to handle (the hotter the potatoes, the lighter the gnocchi), peel potatoes and pass them through a ricer, if you don’t have a ricer you can use an ordinary masher.
Spread the potatoes on a baking sheet and let cool completely.
Once potatoes are cooled, gather them into a mound on a cutting board and form a well in the centre.
Put the egg yolk into the well and begin kneading the potato and egg together with both hands, gradually adding the grated Parmesan and enough of the flour to form a smooth but slightly sticky dough.
Keep in mind that the longer the dough is kneaded, the more flour it will require and the heavier it will become.
Roll the dough into finger thick strips and cut into 1/2-inch pieces.
Sprinkle the pieces lightly with flour.
Using the tines of a fork and the tip of your thumb take one segment and roll it downward toward the tips of the tines. This action will give your dumpling a deep indentation on one side and a ridged surface on the other.
Put the dumplings on a baking sheet lined with a floured kitchen towel.
Cook immediately or freeze.
To freeze the gnocchi, line a baking sheet with parchment paper. Spread a single layer of gnocchi on the parchment. Cover the layer of gnocchi with another sheet of parchment. Spread another layer of gnocchi on the parchment. Repeat with remaining gnocchi, finishing with a layer of parchment paper. Then wrap tightly with plastic wrap and freeze.
Heat the olive oil in a large skillet.
Add the garlic and saute for 1 minute.
Add the roasted red peppers and the parsley.
Add the cubed smoked mozzarella and the basil.
Add the tomato sauce and simmer.
Season to taste.
Bring 6 quarts salted water to a rigorous boil.
Add the gnocchi, stirring gently and continuously with a wooden spoon.
Cook the gnocchi until they rise to the surface, about 1 minute.
After they rise to the surface continue cooking them for an additional minute.
Remove the gnocchi from the water with a slotted spoon or a skimmer, and transfer to the saucepan with the sauce.
Stir until the gnocchi are covered with the sauce.
Plate and garnish with freshly grated Parmesan, cubed smoked mozzarella and the shredded basil.