GNOCCHI ALL SORRENTINA

Steps:

• Boil whole potatoes in lg pot until they soft, about 45 mins. While still warm, peel the potatoes and pass them through a food mill onto a clean pasta board. Make a well in the center of the potatoes and sprinkle with the flour. Place the egg and salt in the center, using a fork, stir the egg into the flour and potatoes. Bring the dough together, kneading gently until a ball is formed, continue to knead for another 4 mins, until the dough is dry to the touch. Cut a tennis-ball sized hunk of dough off the main ball and roll it into a dowel about 3/4-inch thick. Cut across the dowel to form pellets about 1 inch long. Flick each pellet down the tines of a fork to form the traditional gnocchi shape. Repeat with the remaining dough. In a 14 to 16-inch frying pan, combine the pepper flakes, tomato sauce, and 1 teaspoon salt. Bring to a boil, reduce the heat, and simmer 15 mins, or until the sauce is as thick as good porridge. (can be refrigerated for up to 2 days). When you are ready to serve the gnocchi, bring 6 qrts of water to a boil and add 2 T salt. Drop the gnocchi into the boiling water and cook until floating, 4-5 mins. Carefully transfer the gnocchi to the pan with the sauce, using a slotted spoon. Turn the heat to medium and toss gently for about 30 seconds. Tear the basil leaves into a few pieces and add to the sauce along with the mozzarella cubes. Toss together for 30 secs longer. Serve immediately in heated bowl. Basic tomato sauce: In a 3 qrt saucepan, heat the EVOO over medium heat. Add onion and garlic and cook until soft and light golden brown, about 8-10 mins. Add the thyme and carrot and cook 5 mins more, until the carrot is soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 mins until as thick as hot cereal. Season with salt and serve. This sauce holds 1 wk in the refrigerator or 6 months in the freezer.