GNOCCHI ALLA SORRENTINA WITH SHRIMP AND TOMATO SAUCE

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Wash the potatoes, pat dry and rub with olive oil. Put the oiled potatoes on a baking sheet, sprinkle with salt and bake until the potatoes are easily pierced with a small knife, 45 to 60 minutes. Set aside to cool. This may be done up to a day in advance; keep the potatoes in the refrigerator until ready to use.
• Peel the potatoes with a paring knife - the skin should easily pull away - and cut into halves or quarters. Pass the potatoes through a ricer or food mill into a large bowl or coarsely grate with a cheese grater.
• Add the flour, Parmesan and 1 teaspoon salt to the riced potatoes. Gently stir to combine the ingredients but retain the crumbly texture. Create a well in the center of the bowl and crack in the eggs. Stir the eggs with a wooden spoon, then gradually incorporate the potato mixture (do not overmix).
• When the mixture forms a ball, turn it out onto a lightly floured surface and gently knead for 1 minute, then divide into 2 pieces (or cover tightly and refrigerate until ready to use, up to 24 hours).
• Take a piece of the dough and roll it into a "snake" about 1 inch in diameter. Cut the snake into pieces about 1 1/2 inches in length, sprinkle lightly with flour, and then roll each one over a gnocchi paddle or the backside of a fork to lightly mark with ridges. Continue until all the gnocchi are formed (keep them on a floured baking sheet as you go). Repeat the rolling and cutting process with the remaining gnocchi dough.
• Bring a large pot of salted water to a rapid boil.
• Add the oil and garlic to a large skillet over medium heat, placed next to the pot of water. Add the garlic and cook until aromatic, about 1 minute. Add the shrimp and cook until lightly pink on both sides but not cooked through, 1 to 2 minutes (the shrimp will finish cooking in the sauce). Remove the shrimp to a bowl.
• Add the tomatoes to the pan, bring to a boil and cook for 5 minutes. Add the shrimp back to the pan and stir to combine. Transfer the sauce to a larger pan or pot so there is enough space for the cooked gnocchi.
• Drop the gnocchi into the boiling water and gently stir to prevent sticking. Cook until all the pieces rise to the surface, 2 to 3 minutes.
• Transfer the cooked gnocchi to the pan of tomato sauce along with about 1/4 cup of the pasta water. Cook on high for 1 minute, stirring gently. Remove from the heat and stir in the lemon zest and basil.