Ingredients

• Floury potatoes 800 g
• All-purpose flour 220 g
• Egg 1 large
• Salt 1 tsp
• Crushed tomatoes 400 g
• Olive oil 2 tbsp
• Garlic 2 cloves
• Fresh basil 5 g
• Parmesan, grated 30 g

Instructions

1. 1

   Boil the unpeeled potatoes in salted water for 30-40 minutes, until tender all the way through, then drain.

2. 2

   Peel the potatoes while still hot, press them through a potato ricer onto a floured work surface and let the steam escape for 5 minutes.

3. 3

   Meanwhile, heat the olive oil in a saucepan over medium heat, cook the sliced garlic for 1 minute, add the crushed tomatoes and a pinch of salt and simmer for 15 minutes. Tear in the basil.

4. 4

   Add the beaten egg, the salt and most of the flour to the potatoes and knead briefly into a soft, smooth dough, adding the rest of the flour only if it is sticky.

5. 5

   Divide the dough into 4 pieces, roll each into a rope about 2 cm thick and cut it into 2 cm pieces.

6. 6

   Cook the gnocchi in batches in a large pot of gently boiling salted water and lift them out with a slotted spoon about 1 minute after they float.

7. 7

   Toss the gnocchi gently with the tomato sauce and serve sprinkled with the parmesan.