Start with the potatoes — If making homemade gnocchi, boil whole russet potatoes with skins on in salted water until fork-tender (about 40–45 minutes). Drain, peel while warm, and pass through a ricer for smooth texture. Spread on a board to cool slightly— this keeps them fluffy!

Form the gnocchi dough — On a floured surface, make a well in the riced potatoes. Add beaten egg, salt, and gradually incorporate flour. Knead gently into a soft, non-sticky dough (add flour sparingly).

Shape the gnocchi — Divide dough into portions. Roll each into a long rope, cut into ¾-inch pieces. Gently roll each piece over a fork or gnocchi board for ridges—perfect for sauce clinging!

Heat the pan — In a large skillet, warm olive oil over medium heat. Add chopped onion and sauté until soft and translucent (about 5 minutes).

Add the garlic — Toss in minced garlic and cook for 1–2 minutes until fragrant—don't let it brown!

Build the sauce — Stir in crushed tomatoes, a pinch of sugar (if needed), salt, and pepper. Simmer gently for 20–25 minutes, stirring occasionally, until thickened and flavorful.

Infuse with basil — Tear fresh basil leaves and stir most into the sauce. Save some for garnish— the aroma will be incredible!

Cook the gnocchi — Bring a large pot of salted water to a boil. Drop in gnocchi in batches—they're done when they float (2–3 minutes). Drain gently.

Combine everything — Add cooked gnocchi directly to the sauce. Toss over low heat for 1–2 minutes so they soak up all that goodness.

Serve with love — Plate immediately, top with extra basil, a generous shower of grated Parmesan, and a drizzle of olive oil. Buon appetito—enjoy every pillowy bite!