Preheat oven to 425°F.

Poke holes in russet potatoes and place directly on rack of oven. Cook for 60 - 75 minutes until the potatoes are soft.

Let cool slightly and slice open potatoes. Then, scoop out flesh into a bowl.

Transfer potato to a ricer and rice all potato meat onto a baking sheet or clean counter. Spread into a thin layer.

Sprinkle your warm riced potatoes with sea salt and parmesan cheese. Measure your flour into a small sifter and dust over the potatoes.

Whisk egg with egg yolk in a small bowl and drizzle over your potato and flour mixture. Cut and mix your dough together with a bench scraper until it resembles egg salad.

Using your hands, bring together your dough into a large cohesive disk. Immediately cut into equal portions and cover each with a damp cloth until ready.

Roll out each piece of dough on a lightly floured work surface into a long (16”) thin log. Cut each log into small squares or rectangles. If you want grooves in your gnocchi, press each piece on a gnocchi board or fork.

Transfer gnocchi to a floured baking sheet, coating each piece lightly before boiling.

Heat a large stock pot 2/3 full with water over high heat until boiling. Add a palmful of salt before boiling gnocchi.

Cook your gnocchi in batches until it floats to the top. Remove with a strainer and transfer to a clean baking sheet or plate greased with a little neutral oil. Shake to coat.

Once your gnocchi is all cooked and coated in oil, you can transfer them to an air-tight bag or container and chill overnight. Or, continue cooking immediately.

When ready to cook, heat a large skillet over medium-high heat. Melt 4 tbsp butter until bubbly and lightly brown.

Add your gnocchi and let rest in the hot butter to brown. Then, after 3-4 minutes, turn each gnocchi piece over or shake your pan and cook another 2-3 minutes.

Remove gnocchi from pan and rest on a clean plate. Melt 4 more tbsp butter in your warm skillet and turn the heat down to medium.

Sauté your garlic in the butter until perfumed, about 1-2 minutes. Then, add your tomato paste and whisk to combine.

Deglaze your pan with wine or vodka and whisk together. Then, turn the heat up to medium-high and cook down until the alcohol evaporates, about 3-5 minutes.

Add your parmesan cheese and tomato sauce and whisk into a red sauce. Reduce for 3-5 minutes.

Add your heavy cream and season with salt and pepper to taste. Add your cooked gnocchi and coat evenly in sauce.

To with fresh mozzarella pieces and broil or continue cooking on the stovetop for 2-3 minutes to reduce sauce slightly.

Serve your gnocchi on plates and top with fresh torn basil, a drizzle of olive oil, and a light sprinkle of sea salt and freshly cracked black pepper.