Gnocchi al Pomodoro

The recipe

Instructions

1. 1
   Boil the potatoes whole in their skins until tender, about 20 minutes, then drain, peel and mash until smooth.
2. 2
   Mix the warm mash with the flour and beaten egg to a soft dough, roll into ropes and cut into small pillows.
3. 3
   For the sauce, gently fry the garlic in the olive oil for a minute, then add the chopped tomatoes, tomato puree and basil and simmer for 12-15 minutes.
4. 4
   Cook the gnocchi in a large pan of boiling salted water until they float to the top, about 2-3 minutes, then drain.
5. 5
   Fold the gnocchi through the sauce, season, and serve scattered with grated parmesan.

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