Put the potatoes with the skin on in a large saucepan, cover with cold salted water and bring to the boil. Let it simmer for about 25/30 minutes until tender.

Sprinkle some flour over a large clean board.

Drain the potatoes and mash them on to the board thought a ricer while still warm. You don’t need to peel them as the skin-peel should remain on the ricer.

Make a well in the centre and season with salt (Fig. 1). Add the flour a little at a time stirring with your finger and the kneading with your hand until elastic (Fig. 2). Depending on the potatoes, you may need to add more or less flour.

Cut a piece of dough and roll into a sausage about 1,5 cm thick (Fig. 3). Slice into 2 cm lengthways (Fig. 4), roll each ‘gnocco’ down the back of a fork or a grater to avoid the gnocchi to absorb maximum flavor (Fig. 5). Set aside on a floured dish cloth.

Heat 3 tablespoons of olive oil in a saucepan over a low heat, add the finely sliced onion and fry until golden, stirring.

Pour in the tomato sauce, season with a pinch of salt and sugar, then add the basil leaves. Cover and cook for 20 minutes, stirring occasionally. Turn off the heat and taste with salt and pepper.

Bring a large pan with salted water to a boil. Lower one portion at a time into the water and cook until rise the surface. Remove with a slotted spoon and toss with your sauce. Serve immediately, sprinkled with the Parmesan cheese.