Nonna's potato gnocchi alla teramana with tomato sauce

Boil the potatoes about 10 minutes, checking them by hand or with a fork; do not let them get too soft or they become mushy.

Warm a nice amount of extra virgin olive oil, add the carrot and onion cut into pieces.

Drain the potatoes, break them up and spread them out to cool completely; do not make the gnocchi while they are hot.

Once the carrot and onion are cooked, add the homemade tomato, the celery stick and basil, and a big amount of coarse salt; remove the celery when the sauce is ready.

Make a well in the cold potatoes, add the egg and beat it well, then mix in the flour.

Massage the dough, adding a little extra flour if it feels too soft; the flour keeps hands clean and helps rolling.

Roll the dough with the fingertips into long snakes and cut them diagonally with a knife.

Drop the gnocchi into boiling water; once they rise to the top, boil 2 to 3 minutes and turn off.

Put tomato sauce in the bottom of a big bowl with a little Parmigiano, add the gnocchi, then more Parmigiano and lots of sauce, and mix very well.