Gnocchi with Tomato Sauce

Method

1. Mix 1 kg of mashed potatoes, 300 g of flour, 1 beaten egg with a pinch of nutmeg, and a pinch of salt. Knead until the dough comes together.
2. Let the dough rest. Cut off a piece, roll into a long rope, and cut into bite-sized pieces. Shape each piece into a classic gnoccho.
3. For the sauce: heat olive oil in a pan with garlic. Add peeled tomatoes, a pinch of salt, and torn basil. Break the tomatoes with a spoon and cook for a few minutes, adding a splash of pasta cooking water.
4. Cook the gnocchi in boiling salted water until they float. Drain and add to the sauce.
5. Sauté the gnocchi with the sauce. Add shredded buffalo mozzarella and a knob of butter. Toss until the cheese melts. Off the heat, sprinkle with Parmesan.