Gnocchi with Tomato Sauce

If you haven't tried gnocchi before, give it a try. These potato dumplings are so tasty and fairly easy to make. You can make them ahead of time (during the day if you are lucky enough to have time while kids are napping) and keep them covered in the fridge until dinner time. They cook in about 2-3 minutes and are perfect for a nice fall evening.
I got this recipe from Williams-Sonoma a few years back.

2 1/4 lb. russet potatoes (about 4 large or 7 medium/small)
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 tsp. pepper (white if you've got it)
2 1/2 c. flour (you probably won't use all of this)

Thoroughly scrub potatoes put into a pressure cooker with 1 c. water. Cover and cook on high for 5-7 minutes (as per instructions). Peel potatoes using a spoon while hot.
Pass potato through potato ricer (This handy tool is similar to a garlic press, but larger, for potatoes. I'll admit I only use mine a handful of times through the year, but I am ALWAYS glad I have one when I need it.)
and let form a mound on lightly floured surface.
Make a well in the center. Pour eggs into the well.
Season potatoes with salt, nutmeg and pepper. Sprinkle 1 cup flour over potatoes.
Using fork, gradually blend eggs with potato mixture. Use your hands to mix the dough, adding more flour as needed to form firm, but moist dough. DO NOT OVERWORK. Mixing process should take no more than 5 minutes.
Divide dough into 6 equal pieces. Roll each into a rope 1/2 inch thick. Flour work surface as needed so dough is not too sticky. Cut rope into 3/4 inch pieces.
Gently roll each piece on the back of a fork (or a gnocchi ridger if you have one), with your thumb and pointer finger.
Place on a baking sheet lined with lightly floured towel.

Bring 6 qt. salted water to a boil.

Keri's easy tomato sauce:
Meanwhile, heat a large saute pan over medium high heat. Add 1 TBSP. olive oil and 1 clove minced garlic. Cook over medium until garlic is soft and translucent. Add 2 cans Italian Diced Tomatoes (the 14ish oz. size), pureed. Stir and add2 tsp. basil. Keep warm over low heat until gnocchi are ready.

When water is boiling, gently add about 1/3 of the gnocchi to the water and cook for about 2 minutes. As soon as they float to the top, they are ready. Remove them with a slotted spoon and toss in the tomato sauce.

Note: These cook quickly and will go from done to mush just as fast. We had my bro & sis-in-law over and we had VERY SOFT gnocchi the first batch because they were floating to the top and I took a minute to get the bread out of the oven... They were still edible, but not so photo worthy (hence no final picture). The second batch worked much better because I stayed right by the pan.