Cook whole unpeeled potatoes in boiling salted water for about 25 minutes or until tender. Drain.
When cool enough to handle but still warm, peel potatoes and pass through a mouli or ricer. It is important potato is still warm at this stage.
Place potato on a clean work surface; add egg yolks and about ½ cup plain flour.
Fold mixture together working towards the centre, gradually adding more flour if mixture is too wet.
Be careful not to add too much flour as the more flour added the firmer the gnocchi will be.
Once gnocchi mixture has come together rest for 5 minutes.
Cut gnocchi mixture in quarters and on a lightly floured surface roll each piece into a sausage shape about 2cm in diameter, then cut into 3cm pieces.
Place gnocchi on a wooden board or floured tray.
At this stage gnocchi can be covered with a damp tea towel and left for 1-2 hours.
For tomato sauce, heat extra virgin olive oil in a frying pan, add garlic and sea salt to taste and cook over low heat for 2-3 minutes until pale golden.
Add tomatoes and cook gently for 4-5 minutes.
Add basil and stir well.
Meanwhile, cook gnocchi in gently boiling salted water for 2-3 minutes or until gnocchi floats.
Drain gnocchi and place in pasta bowls, spoon sauce over and scatter with freshly grated Parmesan.
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