Prep time: 30 minutes
Cook time: 65 minutes
1 tbsp. extra virgin olive oil
1/2 small onion, peeled and finely chopped
2 cloves garlic, minced
1 (29-oz.) can crushed tomatoes
2 tsp. dried basil
1/2 tbsp. sugar
1/2 tsp. sea salt
1/4 tsp. pepper
1 1/2 lbs. small unpeeled russet potatoes
1 1/4 cups flour, plus extra for kneading
1 tbsp. butter
3/4 tsp. salt
Freshly grated Parmigiano Reggiano
1. To prepare sauce, heat olive oil in a medium saucepan. Add onion and garlic and cook for 5 minutes. Add remaining sauce ingredients and bring to a boil. Reduce heat and simmer, covered, for at least 1 hour.
2. Prepare gnocchi while sauce is simmering. Scrub potatoes and place in a large pot of boiling water. Boil for 10 to 20 minutes (depending on the size of the potatoes). Drain and let cool slightly; remove peels and mash well. While potatoes are still warm, stir in flour, butter, salt and egg until a soft dough forms.
3. Transfer to a lightly floured board and knead for a minute or two until smooth. Roll dough into 3/4-inch thick tubes and cut into 1-inch pieces. With the tines of a fork, gently pull the fork across the surface of each gnocchi to make indentations. Drop into boiling salted water and cook just until the gnocchi float to the top.
4. Immediately drain well and transfer to a serving dish. Grate cheese over the gnocchi and toss lightly. Ladle a small amount of sauce over the top and toss again to coat. Serve with additional sauce and cheese. Makes 8 servings.
To freeze: Place in a single layer on a floured baking sheet and freeze until firm. Transfer to zip top bags. Cook from frozen, do NOT thaw before cooking.