Classic Italian Gnocchi | Cruise Scoop

Ingredients

• 2 pounds (900 g) of potatoes (Russet or Yukon Gold work best)
• 1 to 1½ cups (125-190 g) all-purpose flour
• 1 egg, lightly beaten
• ½ cup of basil pesto
• Salt, to taste
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (28 oz/800 g) of crushed tomatoes
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper, to taste
• A handful of fresh basil leaves, torn
• Grated Parmesan cheese, for serving