Gnocchi of the 29th

Preheat the oven to 200 °C. Wash the potatoes without peeling them, place on a baking sheet and bake for about 40 minutes, until they can be easily pierced with a knife.

Let the potatoes cool slightly, peel them and mash into a smooth purée. Mound the purée on a work surface, sprinkle 300 g of flour around it, then add the egg and salt in the center. Using a bench scraper, quickly bring the dough together; don't overwork it, or the gnocchi will turn out gummy.

Divide the dough into portions, roll into ropes about 2 cm thick, and cut into 2 cm pieces. If you like, press each piece against the tines of a fork to create ridges for the sauce to cling to, and dust the work surface with flour.

For the sauce, heat the olive oil in a saucepan, sauté the finely chopped onion for 4–5 minutes, add the minced garlic and cook for another 30 seconds. Add the chopped tomatoes, salt and black pepper, bring to a boil and simmer for 15 minutes.

Bring 3 L of water to a boil in a large pot, salt it, and cook the gnocchi in batches. Once they float to the surface, cook for about 1 more minute, then remove with a slotted spoon.

Transfer the gnocchi to the tomato sauce, toss gently, plate and sprinkle with grated hard cheese.