Potato Gnocchi (Yucca Fries)

Make the sauce: In a large pot, combine all the ingredients and cook over low heat with the pot covered, stirring occasionally with a wooden spoon, until the tomato breaks down (about 20 minutes)

Strain through a fine-mesh sieve into a large bowl, pressing gently with a spoon

Set aside

Make the dough: In a large pot, place the potatoes, cover with 8 cups of water (1.9 liters) and cook over high heat until they are tender (about 45 minutes)

Drain and press through a potato ricer into a large bowl

Let it cool completely

Fill a large pot with plenty of water and bring to a boil over high heat

While that's happening, make an indentation in the center of the mashed potatoes and add the egg, flour, and salt

Mix with a wooden spoon making circular motions from inside out

Gently shape into a cohesive mass

Dust a clean surface with flour

Remove portions of the dough and form into rolls 1.5 cm thick

Cut into pieces 2 cm long

Press each one slightly with a fork to create grooves

Gradually add the gnocchi to boiling water and cook until they rise to the surface

Remove with a slotted spoon, drain well, and transfer to a baking dish

Meanwhile, heat the reserved sauce over high heat

Cover the gnocchi with the sauce, dust with Parmesan cheese, and serve immediately.