Boil the potatoes in plenty of salted water for about 30-40 minutes from when the water starts boiling, pricking them with a fork to check they are cooked. Drain, peel, and mash the potatoes.
In a bowl, combine the mashed potatoes with the grated Grana Padano, flour, egg, and a pinch of salt and mix until you obtain a soft, compact dough.
Form into loaf-shaped and place on a floured work surface, cut one slice at the time and roll each one into 2-cm cylinders; cut each cylinder into small gnocchi and put them onto a floured tray.
In a non-stick pan, melt a knob of butter and add a clove of garlic. Add a few leaves of sage and the tomato purée, season with salt and pepper, cover with a lid, and cook over low heat for 5-6 minutes.
Boil the gnocchi in plenty of salted water; as soon as they come to surface, remove with a skimmer spoon and briefly toss them in the pan with the sauce over high heat. Sprinkle the gnocchi with grated Grana Padano and serve warm.
Medium
4-6 people
50 min
