Gnocchi With Sauce

Preparation:

Preparation: The death of gnocchi would be with ragù sauce, but since it takes so long to prepare, I recommend a good fresh sauce with peeled or puréed tomatoes. Even the gnocchi can be found on the market ready-made, but generally they leave so much to be desired and are so far from homemade potato gnocchi, that this time I suggest you try your hand without a doubt. Cook the potatoes in their skins, peel them and pass them through the moulin. Then pour the puree on a marble or Formica surface and let it absorb the flour and salt. Work this dough until it becomes elastic and homogeneous; then detach one piece at a time the size of a fist and work it with the palm of your hands so as to obtain a long and thin stick like a finger. Cut this stick into pieces of about 2 cm. in length that you will hollow with the index or middle finger. This last operation can be omitted, which will save you a lot of time. The gnocchi are cooked very quickly; you have to strain them delicately by dropping them from the cloth on which you have placed them, in plenty of salted water, and when they come to the surface you can begin to lift them with a slotted spoon and season them with the sauce a few at a time. If the sauce is made from fresh tomatoes, add basil cut into strips sparingly; each diner will then sprinkle them with Parmesan according to their taste.