Boil the potatoes:

To prepare the Sorrento-style gnocchi, start with the potatoes to make the gnocchi: wash them under running water, then pour them into a large saucepan, add the water and boil the potatoes for about 30-40 minutes (based on time may vary depending on the size).

Prepare the sauce:

Dedicate yourself to the sauce: in a pan pour a drizzle of oil, a clove of whole peeled garlic, half glass of red wine and the tomato sauce, salt to taste. Add the basil leaves, then cover with the lid and cook over medium-low heat for about 30 minutes.

Make the gnocchi:

When the potatoes are ready, drain them well. Then sift the flour on the pastry board and create the classic flour volcano, crush the still hot potatoes in the center of the volcano with the special potato masher (otherwise peel them, mash and add into the volcano). Pour the egg and salt on the potatoes, then start kneading: this operation must be done rather quickly, just enough time to compact and give a homogeneous, soft consistency to the dough. Cover it with a napkin.

Make some round stripes about 2-3 cm thick. Sprinkle with a little semolina and make the gnocchi from each loaf with the help of a knife. To give the classic stripes on the gnocchi surface you can use a fork. You can arrange the gnocchi on a tray lined with a clean napkin lightly sprinkled with semolina.

Cook the gnocchi:

Boil the water to cook the gnocchi in a large saucepan (add salt when the water starts to boil).

Once the gnocchi are ready, remove the garlic from the sauce and pour almost all the sauce into a very large bowl.

Boil the gnocchi by pouring them into the pan in at least 2-3 turns; they will have to cook for a few moments. Drain the gnocchi with the help of a slotted spoon as soon as they come to the surface and dip them gradually into the bowl where you poured the sauce. Stir gently with a spoon.

Serving:

In a baking dish, pour the remaining sauce on the bottom, then add a drizzle of oil and pour the gnocchi. Season with a layer of diced mozzarella and a sprinkling of Parmesan cheese. Then continue with another layer of gnocchi, and the remaining mozzarella and Parmesan.

Bake your gnocchi in a static oven preheated to 250°C (482 F) in grill mode for 5 minutes. Serve them hot and steaming.