Stuffed Gnocchi

Dough

• 3 ½ oz Parmesan cheese, cut into pieces
• 35 oz water
• 17 ½ oz russet potatoes, cut into pieces
• 11 oz all-purpose flour
• 1 large egg
• 1 tsp salt

Filling

• 2 - 3 garlic cloves
• 1 - 2 pinches chili powder
• 1 oz olive oil
• 3 ½ oz bread crumbs
• 10 - 12 anchovy fillets, preserved in oil, drained, cut into pieces

Tomato Sauce

• 3 ½ oz leeks, cut into pieces (1 in.)
• 1 oz olive oil
• 17 ½ oz canned chopped tomatoes
• 1 - 2 pinches sugar
• 2 tsp salt, plus 1 tbsp to boil gnocchi
• ½ oz fresh basil, leaves only, plus extra to garnish
• 4 ½ oz mozzarella cheese, cubed (¼ in.)