• Place potatoes in a large pot and cover with water. Bring to the boil and cook until potatoes are tender. Drain potatoes using a colander and set aside to cool. 
• Once potatoes are cool enough to handle, peel and pass them through a ricer and into a large bowl or onto a clean work surface. 
• Make a well in the centre, crack in the egg and a pinch of salt and pepper. Adding one cup of flour at a time, start to work the mixture until a dough starts to form. When it’s workable, place the dough onto a lightly floured surface and kneed for a few minutes. If the dough is sticking to your hands add a bit more flour. 
• Cut the dough into 4 parts and working with one part at a time roll into a sausage shape 1cm in diameter. Cut the gnocchi with a dough cutter approx 2cm long. 
• Using a gnocchi paddle or a fork gently roll the gnocchi to shape it and then roll into plain flour to stop them from sticking. 
• To cook your gnocchi, bring a large pot of salted water to the boil. Gently cook in batches to avoid clumping together. The gnocchi are ready once they float to the surface. 

For the Sauce

• Heat olive oil in a pot or large frying pan and fry onion until soft. Add the garlic and bay leave and cook for a few seconds before adding the Passata. Add sugar to regulate the acidity of the tomatoes. Season to perfection with salt and pepper and leave to simmer for 25 minutes.
• Using a slotted spoon gently transfer the gnocchi to the sauce and toss ever so gently so they are evenly coated. Divide into serving bowls, top with Parmesan cheese and basil leaves and serve with a garden salad and some crusty bread to soak up all that lovely sauce.