Gnocchi in All-Purpose Tomato Sauce

Directions:

• Bake potatoes with skin on at 200 °C for 40-50 minutes until soft.
• Once done, peel and mash them lightly
• Next, dust the potatoes with flour, add parmesan cheese and egg yolk. Knead it lightly.
• Once a soft dough is formed, roll it into a long log.
• Cut it into small 3 cm pieces and roll over the curved side of a fork.
• Once all the dough is cut and shaped, lightly dust it with flour and set in the freezer for some time to retain its shape.
• Boil the gnocchi in salted water until they rise to the surface and take them out of the water.
• In a pan, heat Italian tomato sauce with some water and add the gnocchi in.
• Once the gnocchi are coated in the sauce, add mozzarella cheese
• Take it off the heat and garnish with chopped basil leaves and olive oil.