Gnocchi with Tomato Sauce

Instructions

1. Prepare the potatoes
   Place unpeeled potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook until tender when pierced with a fork, about 20-25 minutes. Drain and let cool slightly. While still warm, peel the potatoes and pass them through a potato ricer or food mill onto a clean work surface.
2. Make the gnocchi dough
   Form the riced potatoes into a mound with a well in the center. Add the beaten egg, 1/2 teaspoon salt, and pepper to the well. Sprinkle 1 1/2 cups of flour over the potatoes. Using a bench scraper, gently incorporate the ingredients until a soft dough forms. Add more flour as needed, but be careful not to overwork the dough or add too much flour, which will make the gnocchi heavy.
3. Shape the gnocchi
   Divide the dough into 6 equal portions. On a lightly floured surface, roll each portion into a rope about 1/2-inch thick. Cut each rope into 3/4-inch pieces. For the traditional ridged pattern, roll each piece over the tines of a fork or a gnocchi board, pressing lightly with your thumb. Place shaped gnocchi on a lightly floured baking sheet.
4. Prepare the tomato sauce
   In a large saucepan, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add crushed tomatoes, tomato paste, oregano, remaining 1/2 teaspoon salt, and red pepper flakes if using. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until slightly thickened. Stir in torn basil leaves.
5. Cook the gnocchi
   Bring a large pot of generously salted water to a boil. Working in batches, add gnocchi to the boiling water. Once they float to the surface (about 2-3 minutes), they're done. Using a slotted spoon, transfer cooked gnocchi directly to the pan with tomato sauce.
6. Combine and serve
   Gently toss the gnocchi in the tomato sauce to coat. Add the grated Parmigiano-Reggiano cheese and gently fold to combine. Divide among serving plates, garnish with additional basil leaves and cheese. Serve immediately while hot.