Gnocchi alla Sorrentina

Preparation:

Preparation: For the gnocchi: I prepare 150 g of flour on the pastry board. I wash the potatoes and boil them in their skins for about 10 minutes. I coat them while they are still warm and I immediately pass them with a potato masher on the flour. I add the egg, the cheese and a little grated nutmeg. Mix well, adding more flour on the work surface, but for a short time because absorbing too much would make them gummy. I divide the dough into 4 parts which I stretch by rolling with the palms of my hands on a well floured work surface, to obtain cords about a finger thick which I cut into 2 cm pieces. If desired, the gnocchi thus prepared can be crushed with a finger on the back of the grater or on a fork. Recipes: I put the gnocchi to boil in plenty of salted water and, as they come to the surface, I take them out with a slotted spoon and put them in a lightly oiled bowl. I take 4 terrines and pour a spoonful of tomato sauce into each one, then I layer the gnocchi, the mozzarella cut into strips, a spoonful of tomato sauce, a little diced tomatoes, a few leaves of basil, a pinch of oregano and a splash of cheese. I go over again the same way with the gnocchi, mozzarella and the other ingredients. I put it in a preheated oven at 150 degrees until the cheese is well browned. I place a couple more basil leaves on top of it and serve it on the table.