Bake the Potatoes:

• Preheat oven to 180°C. Spread rock salt across a baking tray, place potatoes on top, bake until soft (50–60 minutes). Slice in half, scoop out flesh once cool enough to handle.

Make Gnocchi Dough

• Push potato flesh through a ricer. On a flour-dusted bench, combine riced potatoes, salt, egg yolk, and half the flour; mix gently with a fork. Gradually add remaining flour until a smooth dough forms. Knead briefly to avoid toughness.

Shape Gnocchi:

• Break off pieces of dough and roll into tubes. Cut tubes into bite-sized pieces (not too large).

Cook Tomato Sugo:

• Heat 100ml olive oil in a sauté pan. Add garlic, cook gently until golden, then remove garlic. Add tomatoes, cook for 10 minutes, add passata after 5 minutes, simmer until tomatoes break down

Cook Gnocchi:

• Boil gnocchi in salted water until they float. Drain and transfer gnocchi to the tomato sauce.

Finish the Dish:

• Add 100ml pasta water to the sauce, cook until sauce thickens and coats gnocchi. Stir in basil, season, add Parmigiano and the rest of the olive oil. Mix well for extra creaminess.

Serve:

• Plate gnocchi and finish with a drizzle of olive oil.