First cook the potatoes (whole) in salted water for about 20-30 minutes.
Peel them immediately, press them through a potato ricer.
After cooling, knead the flour, salt and nutmeg with the riced potatoes.
Divide the dough in half and roll out evenly (the individual strands should be approx. 1.5 – 2 cm thick).
Cut the rolls into 2 cm wide pieces, form them into small balls.
Dust the gnocchi with flour.
Bring a pot of salted water to the boil and carefully place the gnocchi in the hot water.
As soon as the gnocchi float on top, remove them with a skimmer, drain well.
For the spicy tomato sauce
Peel and dice the onion. Peel and finely chop the garlic. Chop the chili pepper as well. Then heat the oil in a pan and fry everything for 2-3 minutes.
Add tomatoes and tomato paste and season with the herbs, salt and pepper. Halve the cherry tomatoes and add them.
Mix the gnocchi with the sauce and arrange in a dish. Sprinkle the vegan mozzarella and the fresh basil on top. Serve hot!