Put the potatoes in a sauce pan (without peeling them), cover them with cold salty water and bring to the boil. Cook for 30 minutes or until soft.Drain, wait a few minutes for them cool down a little then peel them (do not wait until they are completely cold). Remove their skin and using a potato ricer, mash the potatoes and spread them out on your work top to cool down completely.Add the egg, a good pinch of salt and using your hands combine all the ingredients well. Add the flour a little bit at a time and incorporate it well with the potatoes. Cut portions of the dough then roll it like cigars and cut them into little bits. Add a little extra flour if the mixture feels too sticky to knead or if it is too dry and crumbly add an extra egg. You can now make little balls by rolling the gnocchi between the palm of your hands. Let's make the sauce.In a pan stir fry the garlic cloves with 2 tbsp of olive oil. Add the the tomato sauce, salt and pepper and the basil leaves. Cook for 8 to 10 minutes over a gentle heat stirring from time to time. Bring some water to the boil and when it is simmering cook the gnocchi by dropping them into the water a few at a time. They are cooked when they begin to float to the top. Strain them using a slotted spoon and put them onto your serving dish.Put the sauce on top, a drizzle of olive oil and serve.You can sprinkle some parmesan cheese on top if you like. If you are into gluten free check out my chestnut gnocchi recipe too.