Gnocchi and tomato sauce

Wash and peel the potatoes. Cut them into chunks and boil them until they are tender. This should take about 15-20 minutes.
Drain the cooked potatoes and let them cool slightly. Then, mash them or pass them through a potato ricer to get a smooth consistency.
In a large mixing bowl, combine the mashed potatoes, flour, egg, and a pinch of salt. Mix well until a dough forms.
Knead the dough gently on a lightly floured surface until it becomes smooth. Be careful not to overwork the dough, or your gnocchi may become tough.
Divide the dough into smaller portions and roll each portion into a long rope, about 2 centimeters in diameter.
Cut the ropes into bite-sized pieces, forming the gnocchi. You can use a fork to create ridges on the gnocchi if desired.
Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook until they float to the surface, which should take about 2-3 minutes. Remove them with a slotted spoon and set aside.

In a medium-sized saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent, about 2-3 minutes.
Add the canned tomatoes and dried oregano to the saucepan. Stir well, and then reduce the heat to low. Let the sauce simmer for about 15-20 minutes, allowing it to thicken. Season with salt and pepper to taste.

Once the tomato sauce is ready and the gnocchi are cooked, combine them by gently tossing the gnocchi in the tomato sauce.
Serve the gnocchi with tomato sauce hot, garnished with fresh basil leaves if desired.
Enjoy your homemade gnocchi with delicious tomato sauce!