Ñoquis del 29

Boil the potatoes whole and unpeeled in salted water for 30 to 40 minutes until completely tender when pierced with a fork, then drain and let them cool just enough to handle.

Peel the warm potatoes and pass them through a ricer or food mill onto a clean floured surface, spreading them out to release steam and prevent the dough from becoming gummy.

Make a well in the center of the riced potatoes, add the egg, salt, and one cup of flour, then gently mix and fold until a soft dough forms, adding more flour only as needed.

Divide the dough into portions and roll each one into a long rope about 3/4 inch thick on a floured surface, then cut into 1-inch pieces and roll each piece on a fork to create ridges.

Bring a large pot of salted water to a boil, drop the gnocchi in batches, and cook until they float to the surface (about 2 to 3 minutes), then scoop them out with a slotted spoon.

Toss the cooked gnocchi gently with warm tomato sauce, plate immediately, and top with grated Parmesan cheese and fresh basil leaves.