Steps

1. Boil 300g of potatoes with their skins on, and pass them through a ricer while still hot. This is a key tip for achieving a smooth texture.
   🕒 01:34
2. To the riced potatoes, add 30g of all-purpose flour, 1 egg yolk, 20g of Parmesan cheese, and a pinch of nutmeg. Gently mix without overworking the dough. Tip: When adding the egg yolk to hot potatoes, mix quickly to prevent it from cooking.
   🕒 02:52
3. Lightly gather the gnocchi dough, scraping off any excess from your hands.
   🕒 03:44
4. Divide the dough into 4 equal portions and roll each into a long, rope-like shape.
   🕒 03:53
5. Cut the dough ropes into approximately 2cm wide pieces. Tip: These gnocchi are characterized by their exceptionally light mouthfeel, achieved simply by cutting them without pressing with a fork.
   🕒 04:44
6. Lightly cook 2 cherry tomatoes whole until softened.
   🕒 06:00
7. Season with salt (to taste).
   🕒 06:12
8. Once the tomatoes are soft, add 50ml of tomato juice and reduce slightly.
   🕒 06:46
9. Set aside some basil for garnish, then roughly chop the rest and add it to the sauce.
   🕒 07:06
10. Bring a large pot of water to a boil and add 1% salt relative to the water volume.
    🕒 05:08
11. Carefully drop the formed gnocchi into the simmering water. Cook until they float to the surface. Tip: Overcooking can cause them to break apart, so remove them as soon as they float.
    🕒 05:16
12. Add the cooked gnocchi to the warm tomato sauce and gently toss to combine.
    🕒 08:06
13. Finally, mix in extra virgin olive oil (to taste) and Parmesan cheese (to taste). Plate the gnocchi, garnish with the reserved basil, and serve.
    🕒 08:11