Start by boiling your potatoes. Place them in a large pot, cover them with water, and add a pinch of salt. Bring the pot to a boil, then reduce the heat and let them simmer for about 20-30 minutes, or until they’re tender. You can check by piercing one with a fork. Once they’re done, drain and let them cool slightly.

After the potatoes are cool enough to handle, peel them and pass them through a potato ricer or mash them well. Make sure there are no lumps. Spread the mashed potato onto a clean work surface; let it cool completely. Once cooled, make a small well in the center and add the egg, salt, nutmeg, and half the flour.

With a fork, break the yolk and gradually incorporate the flour and potatoes. Begin kneading the mixture gently. As you work, sprinkle in the remaining flour as needed. You’re aiming for a soft dough that isn’t sticky. Be careful not to over-knead; it should be smooth but still tender.

Divide the dough into manageable pieces. Roll each piece into a long rope, about ½ inch thick. Then, cut the rope into 1-inch pieces. To create the classic shape, use the back of a fork to gently press down each piece, giving it a slight ridge. This helps the sauce cling to the gnocchi.

Bring a large pot of salted water to a boil. Gently drop your gnocchi into the boiling water. They are done when they float to the surface, which usually takes about 2-4 minutes. Use a slotted spoon to remove them and transfer them to a plate.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it! Stir in the oregano, chopped basil, and any optional red pepper flakes. Pour in the tomatoes and water. Let it simmer for about 10 minutes, stirring occasionally. Add sugar if you like.

Finally, toss the cooked gnocchi into the sauce, gently mixing to coat each piece. Serve hot, garnished with more fresh basil or a sprinkle of Parmesan cheese if desired.