Ingredients

Pomodoro Sauce:
1 (28-ounce) can whole Italian tomatoes
2 tablespoons olive oil
1 tablespoon chopped garlic
Salt and pepper
Crushed chile flakes
6 to 8 large fresh basil leaves, chopped
1/2 cup cream

Gnocchi:
6 large baking potatoes, like russets
2 egg yolks
4 ounces (1 stick) butter, melted
Pinch salt

Pinch white pepper
Fresh grated nutmeg
2 cups flour

Grated Parmesan, to serve

Directions

To make the Sauce: Take the tomatoes out of the can,
cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice. In a saucepan,
add olive oil and garlic and saute for 1 minute. Add the tomatoes, salt, pepper and chili and bring to a
simmer for 5 minutes. If necessary, add the reserved juice. Add the basil. Finish with cream.

To make the gnocchi:

Preheat the oven to 300 degrees F.

Bake the potatoes for approximately 1 to 1 1/2 hours, until tender. Scoop each potato out of its skin into
mixing bowl. Mash the potatoes to a fine consistency.

In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg. Add the egg mixture to the
potatoes and mix together. Add flour to mixture, 1 cup at a time, and mix until smooth.

Scoop out and make finger sized rolls on floured board. Cut with knife into bite sized pieces. Roll each piece
over the back of a fork to make a round form. In a pan, freeze until hard enough to handle, and put into
portion sized bags.

Fill a large pot with water and add a pinch of salt and boil. Drop gnocchi into boiling water 3 or 4 at a time
so the water doesn't stop boiling. The gnocchi is ready when it floats to the top. Drain gnocchi and scoop out
into bowl and add sauce. Add fresh Parmesan and serve.