Potato Gnocchi

1. Boil the potatoes until soft, drain and mash them and transfer to a large mixing bowl.
2. Crack in the egg and mix together with the flour as well until it becomes doughy (mix with your hands). If the mixture is too wet, add more flour and combine until you have a soft dough.
3. Flour your board or work surface and place the dough mixture onto it. Kneed the flour again to see if you need to add more flour (if it sticks to your hands too much).
4. Cut a strip from the dough and take a small piece off of it about the size of a regular pasta shell. Roll this into a small rugby ball shape and set aside.
5. Continue to do this with the rest of the mixture, adding more flour when rolling as required.
6. Put a large pan of water on to boil (for the gnocchi), meanwhile add the tomato passata to another pan and heat up slowly.
7. When the water is boiling, add one half of the gnocchi to the water for 2-3 minutes until they rise to the surface. This means they are done, drain them and place somewhere warm.
8. Add the pesto and basil to the passata and bring to the boil. Add the second half of the gnocchi to the water and boil for 2-3 mins, drain and serve with the sauce.