Gnocchi with butter tomato sauce

I have never had gnocchi before, but somehow I was reading here and there about it and decided that I would take the challenge. I am little fearful of making my own pasta, since it has never worked out. Too dry, too moist, not cooked and so on. But gnocchi is a little different and I found a nice video about how to do it.
It did work out much better than my own pasta, but there is room for improvement. Especially the shaping ofcourse (as you can see). Plus I only used the few good ones for the picture. In general they were too moist.

Note that the recipe for the gnocchi is for 8 persons. After cooking your gnocchi you can freeze them. Freezed gnocchi should be cooked for about 6 to 7 minutes.

It was also the first time I made this kind of tomato sauce. And I must say I am a fan. It is absolutely delicious (although maybe not too healthy). I am going to try this in more varieties!

Ingredients:

Gnocchi (8 portions):

1 kg of potatoes
1 egg, lightly beaten
200 grams flour
salt

Butter tomatosauce (4 portions):

Two cans of tomatoes
70 grams of butter
salt, pepper
Handful of fresh basil (optional)
Gran padano cheese

Cook the potatoes with skin. I had 4 pretty large potatoes that I let boil for about 35 minutes.

Then make the tomatosauce. Put the cans of tomatoes in a saucepan and squash the tomatoes. Add the butter and some salt and pepper and let simmer for about 30 minutes. Add the basil at the end.

When the potatoes are done, peel them while they are still hot. Use a tea towel to handle them. Then squash the potatoes and make sure that there are no lumps left. Add the egg and stir very well to keep the egg from cooking since the potatoes are still hot.

Add 150 g of flour to this mixture and stir well until everything is combined. Flour your workspace with the leftover flour. Knead your dough for a minute.
For shaping your dough into a real gnocchi I refer to this video: Making Gnocchi

One tip I did not use but should have is that your gnocchi should not be sticky but soft. So don't be afraid to add more flour if your dough is still too sticky.

Now you can boil them in water for about 2 minutes (they are ready when they come to the surface).
Put some gnocchi on a plate and add the tomatosauce. Finish with some gran padano. Truly delicious!