Start by placing the unpeeled potatoes in a large pot of salted water. Bring it to a boil and let them cook until they are tender, about 20-25 minutes. To check, poke them with a fork; they should slide through easily. Once ready, drain the potatoes and let them cool just enough that you can handle them, but don't let them sit too long!

Once the potatoes are cool enough to touch, peel off the skins. Next, using a potato ricer, pass the potatoes into a bowl. This step is crucial; it will ensure your gnocchi are light and fluffy. You could also use a fork for this but a ricer really gives the best results.

On a clean, flat surface, combine the riced potatoes with the flour and salt. Make a well in the center and crack in your egg. Using your fingers, gently mix the flour and potato together, incorporating the egg until it comes together into a dough. Be careful not to overwork it – we want soft gnocchi, not tough ones!

Lightly dust your work surface with flour and divide the dough into manageable pieces. Roll each piece into a long rope about ¾ inch in diameter. Cut the ropes into small pieces (about ¾ inch long). For the classic gnocchi shape, take each piece and lightly press it against the back of a fork, creating ridges. This helps sauce cling better. Dust with flour to prevent sticking and let them rest for about 20 minutes.

While your gnocchi are resting, it’s the perfect time to whip up the sauce. In a medium saucepan, heat the olive oil over medium heat. Add the chopped garlic and sauté for about a minute until fragrant but not browned. Stir in the canned tomatoes (crush them slightly with your spoon), salt, oregano, basil, and the water. Bring it to a simmer and cook for about 15-20 minutes to let the flavors meld together.

Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water, making sure not to overcrowd the pot. They’re ready when they float to the surface, which usually takes about 2-3 minutes. Once they float, let them cook for another minute before using a slotted spoon to transfer them to the sauce.

In the saucepan with the sauce, gently toss the cooked gnocchi, adding a splash of the pasta cooking water to achieve the desired consistency. Allow them to mingle over low heat for another 30 seconds. Serve up your gnocchi hot, topped with a sprinkling of freshly cracked black pepper and fresh basil, and if desired, finish with a generous grating of Parmesan cheese. Enjoy every delicious bite!