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1
Place potatoes in a large saucepan. Cover with cold water. Bring to a boil over high heat then simmer, covered, for 30 mins, or until tender. Drain. Let cool for 5 mins then peel and mash. Pass through a fine-mesh strainer into a large bowl. Add 1 oz grated Parmesan, 2 tsp salt and flour. Turn out onto a floured work surface and knead lightly until smooth.
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2
Preheat oven to 425u00b0F. Wrap a baking tray with plastic wrap. Cut dough into 8 pieces. Roll 1 piece into a 2/3 inch thick log then cut into 3/4 inch pieces. Roll with the back of a fork to form ridges on 1 side of dough. Place on prepared tray. Repeat with remaining dough.
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3
Working in batches, simmer gnocchi in salted water for 1 min, or until gnocchi float to surface. Remove and drain well. Transfer to a large baking dish.
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4
Heat oil in a medium saucepan over low heat. Add onion and sweat, stirring, for 10 mins, until softened. Add garlic. Cook, stirring, for 1 min, or until fragrant. Add tomatoes and sugar. Simmer, uncovered, for 2 mins. Season. Add basil. Pour over gnocchi and sprinkle with mozzarella and remaining Parmesan.
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5
Bake for 10-12 mins, or until browned and bubbling. Serve with mixed greens.
