Gnocchi di Patate al Sugo

Instructions

1. 1

   Boil the potatoes whole with their skins until a knife passes through them easily.

2. 2

   Drain, peel while still warm, and pass them through a potato ricer or mash them very finely.

3. 3

   Make a mound with the flour, add the potato, egg, and salt, then work everything together into a soft dough. Add only enough extra flour to stop it sticking badly.

4. 4

   Roll the dough into ropes, cut the gnocchi, and mark them with a fork if you like. Leave them to rest on a floured cloth for about 20 minutes.

5. 5

   For the sauce, soften the onion and garlic in olive oil, add the tomatoes, and simmer for about 15 minutes. Finish with basil.

6. 6

   Boil the gnocchi in salted water. As soon as they float, lift them out, dress with the sauce, and finish with grated cheese.