Potato gnocchi with tomato sauce

Boil the potatoes in salted water, peel, then mash using a potato masher or ricer, putting the mashed potato on a floured work surface. Leave to cool for a few minutes. Add a pinch of grated nutmeg, an egg, a handful of Parmigiano Reggiano and 10.5 oz/300 g of flour. First mix together with a fork, then by hand, if necessary more flour can be added gradually.

Flour the work surface again. Cut a piece of the dough and roll out long cylinders measuring a bit less than an inch in diameter. Cut the roll into pieces to make small dumplings, dusting them with flour to prevent them from sticking together.

Prepare the sauce by frying the shallot lightly on a gentle heat. Add the tomato purée, a pinch of salt, and the basil (the basil leaves should be left whole). Dilute with a drop of water if required. Keep the heat low until it comes to the boil.

Cook the gnocchi in salted boiling water, and skim off as soon as they rise to the surface.

Dress with the tomato sauce and sprinkle generously with Parmigiano Reggiano.