Prepare the Potatoes

Start by boiling the potatoes with the skins on in salted water for about 20 minutes, or until they're fork-tender.

Drain the potatoes, let them cool for a few minutes, and then peel off the skins.

Mash the potatoes using a potato ricer or a fork until smooth, without over-mashing (overworking the potatoes can make the gnocchi dense).

Make the Gnocchi Dough

On a clean surface, form a mound with the mashed potatoes. Create a well in the center and add the egg and a pinch of salt.

Gradually add the flour, incorporating it gently into the potatoes and egg using your hands until it forms a dough. From my overall experience, avoid adding too much flour, as it can make the gnocchi too tough.

Knead lightly until you have a soft, slightly sticky dough.

Shape the Gnocchi

Dust your surface with flour and divide the dough into smaller portions.

Roll each portion into a long rope, about 1-inch thick, and cut into 1-inch pieces.

For the classic gnocchi texture, roll each piece along the back of a fork to create grooves that help the sauce cling to the gnocchi.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop the gnocchi in batches, stirring occasionally.

Once the gnocchi float to the top (after about 2-3 minutes), they are done! Scoop them out using a slotted spoon and set them aside.

Make the Pomodoro Sauce

While the gnocchi cook, heat olive oil in a skillet over medium heat.

Add minced garlic and sauté for about 30 seconds, or until fragrant.

Pour in the crushed tomatoes, season with salt and pepper, and let it simmer for 10-15 minutes, stirring occasionally.

For a smoother sauce, you can blend the tomatoes before cooking, but I find leaving it a bit chunky adds a lovely texture.

Combine and Serve

Add the cooked gnocchi directly to the pan with the pomodoro sauce.

Toss the gnocchi gently to coat them with the sauce.

Garnish with fresh basil and a sprinkle of Parmesan cheese, if desired.