For the Gnocchi
Spread the coarse sea salt over the bottom of an oven tray. Wrap the potatoes in aluminium foil and place them on the salt. Bake in a preheated oven at 200°C (390°F) for 1 hour.
Peel and mash the potatoes, then combine them with the type 00 flour, breadcrumbs, egg yolks and melted butter. Season to taste with salt, freshly ground black pepper and grated nutmeg.
Work the mixture until a smooth, homogeneous dough forms. Place it in a bowl, cover with cling film and leave to rest in the refrigerator.

To Finish
Wash the Datterini tomatoes, removing most of their stems. Cut them in half and arrange them on a baking tray lined with parchment paper. Season with extra virgin olive oil, salt, pepper and sugar.
Slow-roast at a low temperature of approximately 110°C (220°F) for about 1½ hours, allowing the tomatoes to caramelise and release all their moisture.
Using an immersion blender, emulsify the olive oil with fresh basil leaves to make a basil-infused oil. Set aside.
Cut the CACIOTTI’ into 1 cm cubes and set aside.
Bring a large pot of salted water to the boil.
Shape the potato dough into gnocchi, using a little type 00 flour to prevent sticking and the tines of a fork to create the traditional ridged shape. As soon as they are ready, drop them into the boiling water.
Meanwhile, heat the classic tomato sauce in a frying pan with a drizzle of extra virgin olive oil over medium heat.
As soon as the gnocchi float to the surface, drain them and transfer them directly into the pan with the tomato sauce. Toss well to coat.
Add the CACIOTTI’ cubes and continue tossing gently over medium heat until well combined.

Plating
Arrange the gnocchi on the plates and garnish with additional CACIOTTI’ cubes, the slow-roasted Datterini tomatoes, a drizzle of basil-infused oil and a few fresh basil leaves.