Potato Gnocchi with Tomato Sauce

Instructions

1. Cook the potatoes
   Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce heat and simmer until potatoes are completely tender when pierced with a fork, about 20-25 minutes. Drain well and let cool slightly.
2. Prepare the potato dough
   While still warm, pass the potatoes through a ricer or food mill onto a clean work surface. Spread them out to allow steam to escape and cool slightly. Sprinkle with flour, add egg, salt, pepper, and nutmeg. Mix gently with your hands until a soft dough forms. Avoid overworking the dough to keep gnocchi light.
3. Shape the gnocchi
   Divide the dough into 4-6 portions. On a floured surface, roll each portion into a rope about ½-inch thick. Cut each rope into 1-inch pieces. For the traditional ridged pattern, gently roll each piece over the back of a fork or gnocchi board, pressing lightly with your thumb. Place shaped gnocchi on a 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, and dried basil. Season with salt and pepper. Simmer for 15-20 minutes until slightly thickened. Stir in fresh basil leaves.
5. Cook the gnocchi
   Bring a large pot of salted water to a gentle boil. Working in batches, add gnocchi and cook until they float to the surface, about 2-3 minutes. Using a slotted spoon, transfer cooked gnocchi directly to the tomato sauce.
6. Combine and serve
   Gently toss the gnocchi in the tomato sauce to coat. Add the Parmesan cheese and stir gently. If sauce is too thick, add a splash of pasta cooking water. Serve immediately in warm bowls, garnished with additional Parmesan cheese and fresh basil leaves.