First Step: Prepare PotatoesBoil unpeeled potatoes whole in a large pot for about 30-40 minutes or bake at 425°F (220°C) for 45-60 minutes to reduce moisture. Allow to cool slightly, then peel. Cooking potatoes with skins on reduces water absorption, resulting in firmer, lighter gnocchi.

Second Step: Mash PotatoesPass peeled potatoes through a potato ricer or mash thoroughly until smooth while still warm. Avoid lumps and prevent overworking to reduce stickiness and protect texture.

Third Step: Make DoughOn a clean, floured surface, mix flour and salt. Form a well in the center and add riced potatoes and the room temperature egg. Gently combine ingredients, kneading lightly until a soft, pillowy dough forms. Add flour sparingly to avoid tough gnocchi.

Fourth Step: Shape GnocchiDivide dough into smaller portions. Roll each into ropes about 1 inch (2.5 cm) thick, then cut into ¾ inch (2 cm) pieces. Optionally roll pieces over tines of a floured fork to create ridges for better sauce adherence. Dust lightly with flour to prevent sticking and rest for 20 minutes.

Fifth Step: Cook GnocchiBring a large pot of salted water to a boil. Add gnocchi in batches; they’re ready when they float to the surface (1-2 minutes). Remove promptly with a slotted spoon to avoid overcooking.

Sixth Step: Prepare Tomato SauceWhile gnocchi cook or rest, heat olive oil in a saucepan over medium heat. Add garlic, oregano, basil, hot pepper flakes (if using), and salt. Stir briefly before adding peeled tomatoes and water. Simmer covered until sauce thickens, uncovering at the end to reduce liquid.

Final Step: Combine and ServeDrain gnocchi and toss gently with the warmed tomato sauce. If needed, add a splash of pasta water to help sauce cling. Serve immediately, optionally topped with freshly grated Parmesan for a richer flavor.