Steps

• Boil the potatoes in plenty of water, when they are soft, mash them with a potato masher and collect the puree in a bowl.

  Let the mashed potatoes cool, then start adding the flour.

  

• Knead more and more energetically until you finish adding the flour, and until you get a firm and homogeneous dough.

  

• Divide the dough into several parts, which you will then transform into cylinders by rolling them under the palms of your hands.

  

• Then cut into pieces of small or large size as you wish, and then score the gnocchi on a fork.

  Gather all the gnocchi on a lightly floured tray and store them in a cool and dry place until it’s time to cook them.

  

• Wash the tomatoes, remove the stem, and cut them into medium-sized cubes.

  Then collect them inside a pot.

  

• Add a pinch of salt and cook the tomatoes over high heat for a few minutes.

  

• Now heat a swirl of oil in a small pan, add a clove of garlic and mash the cooked tomatoes to collect the juice and flesh without skins and seeds.

  For this operation, you can use a fine-mesh strainer or a food mill.

  

• Strain all the tomatoes until you finish them.

  Now cook the tomato pulp for about twenty minutes to flavor it, also adding basil leaves.

  

• Pour the gnocchi into plenty of salted water, when they are cooked they will rise to the surface, then strain them and pour them directly into the pan with the tomato sauce.

  Sauté in the pan for a few minutes then serve hot!