Gnocchi with Chile and Almond Crumbs

For the gnocchi, rinse the potatoes, pat dry, individually wrap in aluminum foil and bake in a preheated oven at 200°C (convection 180°C; gas mark 3) (approximately 400°F, convection 350°F) until fork-tender (depending on the size) for about 1 hour.

Meanwhile, rinse the tomatoes and cut into quarters. Rinse the chilies and very finely chop. Peel the garlic and chop finely.

Separate the eggs and save the whites for another use. Grate the cheese.

Remove the potatoes from the oven, peel and press through a ricer or mash while still hot.

Allow the potatoes to cool briefly and quickly knead with ricotta, egg yolk, Parmesan, flour, salt, pepper and freshly grated nutmeg until smooth.

Roll out the dough on a floured surface to finger-thick rolls and cut into about 1 cm (approximately 1/2 inch) wide pieces. Shape into gnocchi and roll on the tines of a fork to make the typical pattern.

Rinse the basil, shake dry and cut into strips.

Cook the gnocchi in boiling salted water until they float to the surface.

Meanwhile, heat the oil in a pan. Fry the garlic until soft over medium heat. Add the chile and almonds and sauté for 1 minute. Mix in the tomatoes, season with salt and pepper and remove the pan from the heat.