Prick potatoes all over with a fork, and bake in a 425 degree oven, directly on the rack, for 40 minutes, or until tender when tested with a fork.

Meanwhile prepare the Pomodoro Sauce. Remove the stems from the plum tomatoes, and blanch in a small pot of boiling water. Cook until the skin begins to separate from the tomato, and then drain and peel and chop.

In a Dutch oven, heat the olive oil and cook the onion and garlic on low heat until softened. Add the tomatoes, red wine, red pepper flakes, the bay leaf, and a pinch of salt. Simmer 20 minutes, take out bay leaf, and set aside.

When the potatoes are done baking, scoop them out of their shells, and rice them into a large bowl. Add the cheeses, eggs, and salt. Stir gently together. Add the flour, and as gently as possible, knead the dough into a ball.

Boil a large pot of salted water. Drop in one ladle full of gnocchi at a time. Using a slotted spoon remove the gnocchi as soon as they float to the top. Drop them into a colander as they're done, so they dry completely. Repeat until all the gnocchi are cooked.

Meanwhile, reheat the Pomodoro Sauce.

In a very large skillet melt half the butter and cook half the gnocchi, until they're coated in butter. Repeat with remainder of butter and gnocchi. Top with sauce, and basil.