Marinara Gnocchi

We peel one large potato and cut it into small cubes.

We boil the potato cubes in a pot of water until they are fully cooked and tender when pierced with a fork.

We drain the potatoes and mash them well until smooth and lump-free.

We place the mashed potatoes in a large bowl, then add 300 grams of all-purpose flour, 2 eggs, a pinch of salt, and black pepper. We knead the mixture until we get a soft, cohesive dough.

We divide the dough into portions and roll each one into a long rope, then cut it into small pillow-like pieces to form the gnocchi.

We bring a pot of salted water to a boil, then gently drop in the gnocchi and cook until they float to the surface. We remove and drain them.

To prepare the fresh tomato marinara sauce: We wash fresh tomatoes and make a small X-shaped slit at the bottom of each using a sharp knife.

Drop the tomatoes into a pot of boiling water until the skins crack, then immediately transfer them to ice water.

We peel the tomatoes easily, then finely chop them using a knife or food processor.

We finely dice half an onion and mince 2 garlic cloves

We heat some olive oil in a pan, then sauté the onion and garlic until softened and golden.

We add the chopped tomatoes to the pan and season with salt, black pepper, and basil. We let the sauce simmer over low heat for about 10 minutes until thickened.

In a serving bowl, place the gnocchi and then the sauce

We serve the gnocchi hot on a plate, garnished with fresh basil leaves or grated Parmesan cheese, as desired.