1 kg of potatoes
300 g of 00 flour
1 egg
1 l of tomato puree
Salt to taste
Olio Extravergine d’Oliva DOP Terre di Siena to taste
Basil to taste
Parmesan cheese to taste
Sugar to taste

Boil the potatoes for 30-40 minutes, peel them while still hot, and mash them. While the potatoes are cooking, prepare the tomato sauce: pour the tomato puree in a pan with Olio Extravergine d’Oliva DOP Terre di Siena to taste, a pinch of salt, and a pinch of sugar and cook the sauce over low heat, stirring occasionally.
On a pastry board, mix flour and potatoes. Then, add the egg and a pinch of salt and knead the dough with your hands, until obtaining a soft but compact consistency.
Roll the dough into snake-shaped logs and cut the gnocchi from each of them.
Once ready, dip them in boiling salted water and drain when they come to the top.
Season the gnocchi with the tomato sauce, some basil leaves, and a sprinkling of Parmesan cheese. Serve hot.