Potato dumplings with tomato sauce

Mash the potatoes while still hot. Cool slightly, sift in the cake flour and baking powder and add the egg. Mix until smooth and season with salt, pepper and nutmeg. Roll the potato mixture into small balls, pressing each ball with the prongs of a fork to make small grooves. Spoon the balls into a saucepan half-filled with rapidly boiling salted water and boil until the dumplings rise to the top. Remove from the saucepan and keep hot. Heat the oil in a deep pan and lightly sauté the garlic. Add the onion and sauté until fragrant. Add the tomatoes and simmer until tender, then add the tomato paste and red wine. Simmer until the sauce is flavoursome and fairly thick. (If the sauce is too thick, dilute with a little red wine or water.) Season the sauce with salt, sugar, basil, origanum and pepper. Simmer gently for a few minutes before spooning over the potato dumplings. Mix lightly and garnish with fresh basil.
Serves 4.