Ingredients for 6 persons
1 kg of potatoes
200 g of flour
700 g of canned tomatoes
extra virgin olive oil
salt to taste
Time: 1 hour and 30 minutes
Boil the potatoes with their skins.
Peel and mash them in a bowl with a potato-masher.
Add the flour gradually, salt and work the dough until it is smooth.
Divide it into 8-10 pieces and shape it in cylinders (like a finger), then cut them into pieces of 1 centimetre.
Give them the characteristic shape of gnocco, working with a fork. Make them stand for 30 minutes.
In a saucepan, stir fry the cut onion with a little oil. Add the tomatoes, a pinch of salt and cook for about 30 minutes. When it’s ready, add a pinch of fresh basil leaves.
Cook the gnocchi in salted water, pouring it gently.
Collect them with a skimmer as soon as they raise the surface.
Put the sauce in top of gnocchi (a spoon for each plate) and serve.