Potato Gnocchi with Tomato Sauce

Instructions

1. 1

   Boil the potatoes (800g) with their skins on in salted water until fork-tender, about 25-30 minutes.

2. 2

   Drain the potatoes and let them cool slightly. Peel while still warm and pass through a potato ricer or mash until smooth.

3. 3

   Spread the mashed potatoes on a clean surface. Sprinkle with 1 tsp salt and the all-purpose flour (200g). Make a well in the center and add the large egg (1 piece).

4. 4

   Gently mix and knead the dough just until it comes together. Do not overwork. If the dough is sticky, add a little more flour.

5. 5

   Divide the dough into 4 portions. Roll each portion into a long rope about 2 cm thick. Cut into 2 cm pieces to form gnocchi.

6. 6

   If desired, roll each gnocchi over the back of a fork to create ridges.

7. 7

   Bring a large pot of salted water to a boil. Drop the gnocchi in batches. When they float to the surface, cook for 1-2 minutes more, then remove with a slotted spoon.

8. 8

   For the tomato sauce, heat 2 tbsp olive oil in a saucepan over medium heat. Add 2 cloves minced garlic and sauté until fragrant.

9. 9

   Add 400g canned crushed tomatoes, 1 tsp dried oregano, 1 tsp chili flakes, and a pinch of salt. Simmer for 10-15 minutes, stirring occasionally.

10. 10

    Stir in the fresh basil (10g), torn or chopped, and simmer for 1 more minute.

11. 11

    Toss the cooked gnocchi with the tomato sauce. Serve hot, garnished with extra basil if desired.