Directions

• Pierce the potatoes all over with a fork. Microwave the potatoes on high until tender, about 12 minutes. (You can also bake the potatoes at 375 degrees Fahrenheit for 50 minutes, or until tender.
• While the potatoes are still warm, cut them in half and scoop the flesh into a large bowl. Discard the skin. 
• Using a fork (The Jersey Girl uses a potato masher), mash the potato well. Stir in the egg, salt and pepper. Sift the flour over the potato mixture and stir just until blended. (The Jersey Girl does this with her hands, not a spoon).
• Form the gnocchi dough into a ball and set on lightly floured surface. Using a pastry cutter, cut a 1/4 portion of the dough. Cut that in half. Roll each portion on the work surface into about a 1/2-inch-diameter rope.
  
• Cut the dough into 1/2-inch pieces.
• Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
• Set the formed gnocchi on a baking sheet while you form the rest of the dough.
• Working in batches, cook the gnocchi in a large pot of boiling salted water until they have all risen to the surface, about 3 minutes. Scoop the gnocchi into a colander with a slotted spoon while you cook the second batch.
• Add cooked gnocchi to your sauce.
  
  The Jersey Girl notes: I often use 3-4 potatoes, as I can not find potatoes that are 12 ounces each. I mash the potatoes with a potato masher. You want a smooth consistency. I mix the egg with a wooden spoon. I mix the flour with  my hands. When making the gnocchi with the pomodoro sauce listed below, I gently scoop the cooked gnocchi out of the boiling water with a wide slotted spoon directly into the warm pomodoro sauce. I also cooked the gnocchi in three batches, not two. 
  
• For the pomodoro sauce and finishing the gnocchi
• Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp.
• Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don’t brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice.
• Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. (I also add about 2 Thsp. chopped fresh basil to the sauce before simmering.)
• Stir in the heavy cream (if using) and remove from the heat.
• Meanwhile, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water. Drain and then place the gnocchi into the cooked sauce. Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil. Broil for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.
  
  Please note: The Jersey Girl omits heavy cream. If you do not have fresh oregano, just add 1/2 tsp. dried oregano to the sauce before it simmers.