Potato Gnocchi with Tomato Garlic Sauce

Instructions

1. 1

   Begin by boiling the potatoes with their skins on in a pot of salted water until they are completely cooked through and tender.

2. 2

   While the potatoes are boiling, start making the tomato garlic sauce. Heat the olive oil in a saucepan over medium heat. Add finely chopped garlic and cook until fragrant but not browned.

3. 3

   Add the tomatoes to the saucepan, crushing them if they are whole. Season with salt and pepper, and let the sauce simmer for about 20-30 minutes, stirring occasionally. Add chopped basil leaves in the last 5 minutes of cooking.

4. 4

   Once the potatoes are done, drain them and let them cool slightly. Peel the potatoes and pass them through a potato ricer or mash them until smooth.

5. 5

   On a clean surface, make a mound with the flour and create a well in the center. Add the mashed potatoes and the egg to the well. Season with a pinch of salt.

6. 6

   Gently mix the ingredients with your hands or a fork, bringing the flour into the potato mixture until a dough starts to form. Knead the dough gently until it is smooth but not overworked.

7. 7

   Divide the dough into several pieces and roll each piece into a long rope, about 2 cm in diameter. Cut the ropes into 2 cm pieces to form the gnocchi.

8. 8

   Bring a large pot of salted water to a boil. Cook the gnocchi in batches, dropping them into the boiling water. Once they float to the surface, let them cook for an additional 30 seconds, then remove them with a slotted spoon.

9. 9

   Toss the cooked gnocchi in the tomato garlic sauce, and serve hot, garnished with grated Parmesan cheese and additional basil leaves if desired.