Abruzzo-style potato gnocchi with tomato sauce

Peel the potatoes and cut them into smaller pieces so they boil faster.

Bring the water to the boil first, then add the potatoes; cover with a lid.

Test with a fork; when it goes right through, lift them out.

Crush the potatoes (a fork works but is slower).

Make a well, add the egg, bring together and add the flour, more if needed.

Gather the excess flour and crumbs back in until the dough comes together.

Knead only until nothing is sticky; do not overwork. Dust with a little flour at the end if needed.

Roll pieces into long, fairly thin snakes.

Flour a tray; cut the gnocchi on an angle, several strands at a time.

For the sauce, chop the carrot small and slice then dice the onion.

Saute the carrot and onion in extra virgin olive oil briefly until the onion smells strong, then add the sauce, a piece of celery and rock salt; stir with a wooden spoon.

Cook the sauce until it reduces (said as 'two hours. At least this is half an hour').

Add the basil at the end so it infuses rather than burns.

Boil water, dissolve rock salt, add the gnocchi and stir so they do not stick; cover to return to the boil.

When the gnocchi rise they are cooked; drain them (said as 'Let it boil for 2-3 minutes because the potatoes are already cooked').

Ladle sauce into the bowl, add gnocchi, Parmigiano and more sauce on top.