Potato dumplings with tomato sauce

For 4 people

For the dough
1 kg potatoes
500 g of wheat flour
durum wheat flour to taste (*)
120 g cornflour
50 g extra virgin olive oil
salt

For the tomato sauce
1/2 red onion
1 clove of garlic
750 ml of tomato sauce rustica (salsa and tomato chunks)
extra virgin olive oil
1 vegetable stock cube
1 tablespoon chopped fresh basil
chilli (optional)

Wash the potatoes and cook them in their skins.
Let cool, palatal and put them through a vegetable mill.
Let cool further spreading them on a wooden cutting board or work surface.
Prepare the sauce by putting the oil in a pan, finely chopped onion, a clove of crushed garlic and poached and by sautéing it all for very little.
Add the nut, tomato pulp, a little water and some basil.
Cook covered over low heat until the draining of the dumplings: If you want you can also add a bit of pepper.
Now prepare the dough by mixing the flour the mashed potatoes, add the oil, cornstarch and a little salt: must be a dough very argued that does not stick to hands.
Formed of cylinders with a diameter of about one finger, cut them lengthwise into cubes of 2 cm and with his finger formed the typical hole of the dumplings.
Dip them in salted water to boil, rimestateli gently with a wooden spoon and expect that to rise to the surface.
Drain well, pour into a large bowl and sprinkle with the tomato sauce.
Add the remaining basil, mix and serve.

(*) The hard wheat flour, serves only to work the gnocchi and not to the dough, so it's an approximate amount, you know, the little that serves not to attack the gnocchi with cutting board or each other on the Pan, before being lowered into the water to a boil!