Basic potato gnocchi with tomato sauce

Ingredients for 6 people
1 kg potatoes
300 g Italian '00' flour, plus some for the work surface
1 egg
Salt
Tomato sauce
Peeled tomatoes or passata
1 garlic clove
Extra virgin olive oil
Salt and pepper
Parsley
Nutmeg
Parmigiano to serve

I wash potatoes, cover with water in a pan, boil and cook about 35/40 minutes depending on size.
Once tender and easily pierced with a fork, I drain.

I peel while still hot.

I make a well in the flour and press potatoes through a ricer.

I add a little salt.

I let cool slightly so the gnocchi need less flour.
I beat the egg with a fork in a small bowl and pour into the centre.

I gradually incorporate flour, working as little as possible, and form a ball. If too soft, add a little flour without overdoing it.

I cut off a piece and roll on the floured surface.

I form a sausage.

I cut fairly small gnocchi, separate and lightly flour them.

Leave plain or ridge with a gnocchi board or fork.

I arrange spaced apart on a parchment-lined tray.

Do not make too far ahead as they soften.
I boil a large pan of salted water and add all the gnocchi. To avoid squashing them or handling individually, lift the parchment with the gnocchi, perhaps split between two trays, and tip directly into the pan, even dipping the paper: they release at once.
They gradually float. Gently move with a slotted spoon without breaking them.

As they float, I lift out a few at a time.

TOMATO SAUCE
I gently fry a garlic clove and a handful of parsley in extra virgin olive oil.

I add tomato sauce, salt, pepper and nutmeg, stir and cook about ten minutes.

I put sauce in a serving bowl, add some gnocchi, more sauce and Parmigiano, then alternate layers, finishing with plenty of Parmigiano and oil.

Delicious and soft, unlike rubbery shop-bought ones. Resist adding excessive flour and work as little as possible.