Classic Italian Gnocchi

2 pounds (900 g) of potatoes (Russet or Yukon Gold work best)

1 to 1½ cups (125-190 g) all-purpose flour

1 egg, lightly beaten

½ cup of basil pesto

Salt, to taste

2 tablespoons olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 can (28 oz/800 g) of crushed tomatoes

1 teaspoon sugar (optional, to balance acidity)

Salt and pepper, to taste

A handful of fresh basil leaves, torn

Grated Parmesan cheese, for serving

Cook the potatoes. Boil the potatoes whole in their skins in salted water until tender (about 20-30 minutes). Drain and let them cool slightly. While still warm, peel the potatoes.

Mash the potatoes. Pass the peeled potatoes through a potato ricer or mash them well until smooth. Let the mashed potatoes cool completely.

Make the dough. On a clean surface, mound the cooled mashed potatoes and make a well in the center. Add the flour, basil pesto, and a pinch of salt. Pour the beaten egg into the well. Gradually mix everything together, kneading gently until you form a soft dough. Add more flour if needed but avoid overworking the dough to keep the gnocchi tender.

Shape the gnocchi. Divide the dough into small portions. Roll each portion into a rope about ¾ inch (2 cm) thick. Cut the rope into 1-inch (2.5 cm) pieces. If desired, gently roll each piece over the tines of a fork to create ridges.

Cook the gnocchi. Bring a large pot of salted water to a boil. Add the gnocchi in batches. Once they float to the surface (after about 2-3 minutes), let them cook for an additional 30 seconds, then remove with a slotted spoon. Transfer the cooked gnocchi to a warm plate.

Sauté the onion and garlic. In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.

Cook the sauce. Pour in the crushed tomatoes. Season with salt and pepper and add the sugar if desired. Simmer the sauce for about 15-20 minutes, stirring occasionally, until it thickens slightly. Stir in the fresh basil at the end.

Combine and Serve. Add the cooked gnocchi to the tomato sauce and gently toss to coat evenly. Serve the gnocchi hot, topped with grated Parmesan cheese.