Potato Gnocchi with Tomato-Prosciutto Sauce - baking potatoes

Method

• Preheat the oven to 400.
• Prick the potatoes once or twice with a small knife and bake for about 45 minutes, or until tender in the center when pierced.
• Let cool slightly.
• Peel the potatoes and pass them through a potato ricer or food mil into a large bowl.
• Let cool completely.
• Stir in the salt.
• Gradually stir in about half of the flour until the mixture becomes stiff.
• Transfer the mixture to a lightly floured surface and knead in as much of the remaining flour as necessary until the dough is no longer sticky.
• Line 2 baking sheets with wax paper and dust with flour.
• Divide the dough into 8 equal pieces.
• Set one piece on a floured surface; keep the remaining dough covered with an inverted bowl.
• using your hands, roll out the dough to a 1/2-inch-thick rope and then cut the rope into 3/4-inch lengths.
• Dip a fork in flour.
• Roll each piece of dough down the back of the tines; press gently with your thumb so the tines leave ridges.
• Alternatively, flatten the gnocchi by pressing each one gently with a fork.
• Set the gnocchi on the prepared baking sheets in a single layer without touching.
• Repeat with the remaining pieces of dough.
• Heat the olive oil in a large nonreactive skillet.
• Add the onion and cook over moderately high heat, stirring, until tender, about 5 minutes.
• Add the tomatoes and season with salt and pepper.
• Bring to a simmer, then reduce the heat to low and cook for 20 minutes, stirring occasionally.
• Bring a large pot of water to a boil.
• Stir in 2 tablespoons of salt, then add half the gnochhi, a few at a time, and simmer until they float to the surface.
• Using a slotted spoon, transfer them to a rack to drain thoroughly; don't pile them or they'll stick together.
• Repeat with the remaining gnocchi.
• Stir the prosciutto and basil into the tomato sauce.
• Spoon the gnocchi onto 4 large plates, top with the tomato sauce and serve.