Purple Potato Gnocchi: WSPC

Ingredients

• 1-1/2 pounds Washington purple potatoes
• 1 pound rock salt to cover potatoes as they bake
• 1 large egg
• 1/4 cup all purpose flour
• 1 teaspoon salt
• 1/4 cup canola blend oil (75% canola, 25% extra virgin olive oil)
• Extra flour for rolling gnocchi
• 2 tablespoons salt for boiling water to cook gnocchi
• 1/4 cup olive oil to coat
• 1 quart basic red tomato sauce or bottled pasta sauce
• 2 to 3 tablespoons vodka
• 2 ounces fresh mozzarella cheese, sliced
• 3 leaves fresh basil, thinly sliced*