Boil your potatoes or steam them in the microwave until fork tender

Peel them under cold water so that you don't burn your fingers. Remove any eyes or imperfections.

Use a ricer or your fork to mash the potatoes to a fine consistency.

Place the mashed potato on a clean surface covered with starch.

In a small bowl, whisk one egg.

Pour about half of the egg onto the potato and add about half of the flour.

Using your hands or a dough scraper, turn the dough. Add more flour to create a dough that you can handle being careful not to over work the dough. This should take less than 10 folds. Add flour or egg as needed.

Once you have a dough that you can handle, remove a section and make an oval shaped meatball in the palm of your hands, then place it on the surface covered with a little bit of starch and roll it into a finger.

Keep rolling it back and forth until you create a roll the width of your finger and about 7 or 8 inches in length.

Cut about 1 inch long gnocchi pieces.

Take each gnocchi piece, covered in starch and roll it on a fork to make a design on the gnocchi.

Transfer to a baking sheet lined with parchment paper. Repeat until all the dough has been used.

Store the gnocchi on the baking sheet in the freezer until you are ready to cook them.

Place olive oil and garlic in medium sized frypan on medium heat.

Once the garlic is fragrant, add in the tomato puree.

Add salt, pepper and oregano.

Let simmer for about 20 minutes.

Remove from heat and add fresh or dried basil

Bring a large pot of water to a boil.

Place your gnocchi in the pot. (You can cook your gnocchi from frozen)

The water will cool down so it won't be boiling for a little while.

Once the gnocchi start to pop up and come to the surface of the water, they are done.

Use a spider strainer to remove them a little at a time and place them in dinner plates.

Top with the sauce and serve