Poke some holes in a few large potatoes, then coat in olive oil and sea salt. Bake in an oven at 180c for about 45 minutes.

Start the tomato sauce: finely slice garlic and add to a pan with olive oil, peperoncino, and fresh basil. Simmer on medium heat for 3-4 minutes.

Add tomato passata and a splash of water, mix to combine, and let simmer for 10-15 minutes. Season with sea salt, black pepper, and sugar, then cover and turn heat to low.

Remove potatoes from the oven, slice in half, and scoop out the inners.

Throw potatoes into a ricer, let cool for 10-15 minutes. Once cooled, add egg yolks, sea salt, and all-purpose flour. Mix to combine and knead gently, adding additional flour as needed.

Keep kneading until the gnocchi dough forms, using more flour as necessary.

Shape into a ball, cut into pieces, and roll out into thin logs on a floured surface.

Cut into evenly sized little gnocchi.

Bring tomato sauce back to a gentle simmer.

Throw gnocchi into salted simmering water and cook until they float. Add to the tomato sauce with a ladle of the water.

Meld together to let gnocchi absorb the sauce, then add basil leaves.

Add cubed low-moisture mozzarella and mix until it starts to melt into the sauce.

Transfer the mixture to a baking dish, top with Parmesan, fresh mozzarella, and olive oil, then bake at 180c for 10-15 minutes until bubbling and melted.

Top with fresh basil and serve.