Gnocchi In Light Tomato Sauce - cooking recipe

Ingredients

for the gnocchi
1 1/2 lbs russet potatoes
1 1/4 cups flour
1 tablespoon butter
3/4 teaspoon salt
1 egg
parmigiano-reggiano cheese, fresh and shaved
now the tomato sauce
1/2 small onion
3 garlic cloves
1 tablespoon olive oil
29 ounces crushed tomatoes
1/4 cup fresh basil, coarsely chopped
1/2 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Prepare the sauce:
Saute onion and garlic in olive oil a few minutes.
Add remaining ingredients except basil and simmer about 1 hour.
Add basil just before serving.
Now the Gnocchi:
Wash potatoes in skin and boil 10-20 minutes (depends how big they are) in large pot until done (like mashed potatoes).
Drain and let cool a little.
Remove peels and mash.
Stir in flour, butter, salt and egg making a stiff dough.
Transfer to floured surface and knead a couple minutes until smooth.
Roll dough into 3/4 inch pieces and cut into 1 inch pieces.
Push each gently with fork prongs (helps hold the sauce).
Drop into salted boiling water.
Cook until they float.
Drain.
Transfer to serving dish.
Sprinkle with cheese.
Don't forget the basil.
Top with sauce.