Ingredients

Steps

• Boil unpeeled potatoes in salted water for 25 minutes until tender.
• Peel warm potatoes and pass them through a ricer or mouli.
• Fold egg yolks and flour into the potato until a dough forms.
• Rest the mixture for 5 minutes.
• Roll dough into 2cm diameter logs and cut into 3cm pieces.
• Sauté garlic and salt in olive oil for 3 minutes until golden.
• Add tomatoes and simmer for 5 minutes before stirring in basil.
• Boil gnocchi for 3 minutes until they float to the surface.
• Drain gnocchi and serve topped with sauce and grated parmesan.