Bake the potatoes in a 180°C oven until fork tender. As the potatoes come out the oven, halve them and scoop out the flesh and push through a food ricer. Allow to cool a little and then add 1 cup of the flour and salt.
Work it through, add the egg and then if it needs more flour, add the rest of the flour. Take care not to over-process the dough as your gnocchi will be tough and dense as opposed to pillow-like.
Divide the dough into "ropes", about 2,5 cm thick. With a floured knife, cut the "ropes" into small gnocchi (1,5cm)and roll over the back of a fork to make the grooves. The grooves are just so that the sauce will cling better to the gnocchi.
Heat a big pot of water on the stove, add some salt and cook the gnocchi in batches, making sure the water always stays at boiling temperature.
Once the gnocchi floats to the top, it is cooked and can be scooped out and drained on kitchen towels. Serve with a rich tomato and basil sauce.
To make the sauce heat the oil in a pan and fry the onion and garlic until soft, but not brown. Add all other ingredients and allow to slowly cook and reduce until you have a really intense tomato sauce.
with permission of My Easy Cooking. To see more recipes, click here.