Gnocchi Alla Sorrentina (Baked Gnocchi With Tomato and Mozzarella) - Mary Fletcher

Ingredients

• 3 pounds (1.4kg) russet potatoes, scrubbed and pierced all over with a fork
• 3 large egg yolks, lightly beaten
• 1 cup all purpose flour (4 1/2 ounces; 128g), divided, plus more as needed and for dusting
• 1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
• 3 tablespoons (45ml) extra-virgin olive oil
• 1 medium garlic clove, lightly crushed
• One 24.5-ounce (700ml) jar tomato passata, such as Mutti
• 2 sprigs fresh basil
• Kosher salt
• 1 pound (450g) fresh cow’s milk mozzarella (fior di latte), cut or torn into 1-inch pieces, patted dry
• Finely grated Parmigiano-Reggiano cheese, for sprinkling
• Fresh basil leaves, for garnishing