Grandma's gnocchi recipe.
Quarter each potato, and place in pot with abundant cold water and some salt. Bring to boil and cook for 15 minutes or until cubes are soft.
Drain and place potato in a bowl. Smash the potato cubes with a fork with 1/2 of the flour.
Spread some flour on the bench and keep working the dough, for at least 15 minutes -- dough has to be smooth and not sticky to your fingers.
Cut the dough in 4/6 parts and make long round strips from them.
Line them up and make the gnocchi with a big knife as desired. Use as much flour as you need.
For the sauce, first saute onion with oil and garlic for few minutes.
Add passata, 1/2 cup of water, salt, pepper, and sugar. Let simmer for 25 minutes.
A few minutes before the sauce is ready, cook the gnocchi in boiling water for 2 to 3 minutes or until they start to come to the surface.

Gnocchi:
5 medium to large old potatoes
500 g wholemeal wheat flour
salt and ppper

Sauce:
1 L Italian tomatoes passata
1 garlic clove, diced
1 medium onion
5 basil leaves
olive oil
salt and pepper
2 teaspoon brown sugar
water