Step 1

Make the pomodoro: In a large skillet over medium-low heat, warm the olive oil. Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don’t let the oil get too hot or it will fry the anchovies rather than melt them.)

Step 2

Add the garlic and oregano to the anchovies and sauté for afew minutes. (Get your face in there and take a whiff of thatglorious aroma.)

Step 3

Finally, add the tomatoes to the skillet, season with the saltand pepper, and let simmer for 20 minutes. Serve whilewarm, or let cool and then keep in airtight container in therefrigerator for up to 2 days.

Step 4

To serve: Bring a large pot of lightly salted water to a boil. Add half the gnocchi and cook for 2 to 3 minutes, or according to package instructions if using store-bought. When they float to the surface, it’s a good indication they’re done.Pop one in your mouth to make sure it’s cooked through.Using a slotted spoon, transfer the cooked gnocchi into thewarm sauce. Repeat with the remaining gnocchi.

Step 5

In a large wide pot, add the potatoes and enough water tocover them (you’ll also cook the gnocchi in this pot). Bring toa boil and cook until a sharp knife poked into a potato meetsonly a little resistance, 35 to 40 minutes. Turn off the heat.Remove the potatoes from the water and, when cool enough to handle, remove the skins.

Step 6

Using a ricer, box grater, or Microplane, pass or grate thepotatoes into a fine consistency, making sure there are nolumps. Spread the potatoes out on a baking sheet to dry outand cool a little.

Step 7

In a large bowl, combine the potatoes, egg, pecorino, salt,and pepper. Gradually add the flour and use your hands tocombine everything and bring the dough together.

Step 8

Place the dough on a clean, dry, lightly floured work surfaceand knead just until the dough comes together in a smoothball. If the dough feels a little sticky, add a bit more flour. Ifyou won’t be rolling out immediately, cover with a piece ofplastic wrap.

Step 9

Dust a large baking sheet with flour. Lightly flour a largewooden cutting board or work surface. Take a small pieceof dough and roll it into a snake about 3⁄4 inch thick. Using asharp knife, cut the snake into pieces about a thumb’swidth. (If you’d like to give your gnocchi a little flair, roll thecut pieces along the tines of a gnocchi paddle or a fork.)Place the gnocchi on the prepared baking sheet. Repeatthe process with the remaining dough.

Step 10

If cooking within a couple of hours, leave the baking sheet onthe counter. To store, freeze in a single layer of gnocchi onthe baking sheet, transfer the frozen pasta to a ziplock bagor airtight container, and freeze for about 1 month. Tocook, don’t defrost, just boil frozen; otherwise, they will fall apart.