Instructions

1. 1.

   Boil the whole, unpeeled potatoes in salted water until tender. Once cooked, peel them while still warm and pass them through a ricer or mash them thoroughly until smooth.

   1 kg Potatoes (starchy variety like Russet)

2. 2.

   Allow the mashed potatoes to cool slightly, then add the egg, salt, and a pinch of nutmeg. Gradually mix in the flour until a soft dough forms that is no longer sticky, taking care not to overwork it.

   200 g Flour, 1 pc Eggs, 0 pinch Nutmeg (optional), 1 tsp Salt

3. 3.

   On a floured surface, roll pieces of dough into long ropes about 2cm thick. Cut into small nuggets and roll each piece over the tines of a fork to create traditional ridges.

4. 4.

   Cook the gnocchi in a large pot of boiling salted water. Once they float to the surface, let them cook for an additional 30 seconds before removing with a slotted spoon.

5. 5.

   While the potatoes boil, prepare a simple sauce by sautéing garlic in olive oil, adding tomato puree, tomato sauce and fresh basil, and simmering for 15 minutes. Toss the cooked gnocchi into the sauce and serve with grated cheese.

   5 g Basil, fresh (about 5-10 leaves), 500 g Tomato sauce, 50 g Parmesan, 2 tbsp Tomato puree, 2 tbsp Olive oil, 4 pc Garlic cloves