Gnocchi alla sorrentina

Pour a drizzle of extra virgin olive oil into a saucepan and add two cloves of poached garlic: let it infuse for a few minutes, then remove them and pour in the tomato purée. Add a few chopped basil leaves, salt, pepper and a pinch of sugar.
Cook over low heat for about an hour, stirring occasionally [1].
Boil the potatoes in their skins in plenty of salted water, after having washed them under running water. From when the water boils, cook for about 35-40 minutes.
Then let's drain them, peel them being careful not to burn ourselves, finally pass them through the potato masher [2].

and cut them into smaller pieces [7]. Flour the support surface and the gnocchi well so that they do not stick and remain compact.
As desired, we can scratch them with a fork or hollow them in the center with the thumb.
Put a saucepan with plenty of water on the fire: when it comes to a boil, add salt and cook the gnocchi, preferably in several stages [8].

Let's drain them as soon as they float to the surface [9] and pour them into a pan where we have poured our sauce [10]. Stir gently to mix them with the sauce.