Gnocchi al Pomodoro e Basilico

Ingredients

• 500g potatoes
• 100g all-purpose flour
• 1 egg
• 50g Pecorino Romano cheese, grated
• 400g canned crushed tomatoes
• 4 cloves garlic, minced
• 30ml olive oil
• 15 fresh basil leaves
• salt and pepper to taste

Method

1. Boil potatoes until tender, peel, and mash finely. Mix in flour, egg, half the Pecorino, salt, and pepper to form dough.
2. Roll dough into a rope and cut into small pillows. Press each with a fork and set aside.
3. Heat olive oil in a pan and sauté garlic until fragrant, then add crushed tomatoes. Simmer for 15 minutes.
4. Bring a large pot of salted water to boil and cook gnocchi in batches until they float and are cooked through, then cook 1 more minute.
5. Toss cooked gnocchi with tomato sauce and fresh basil, then top with remaining Pecorino.