Start off by boiling your potatoes until nice and soft, then drain until dry. In a
large bowl, mash the potatoes and add the cornflour, salt and pepper to taste and knead until you have a nice dough. Divide up into balls by using a small-
size cookie scoop and set aside.

Heat a little olive oil in a pan and fry the onion and garlic until nice and soft.

Add a sprinkle of brown sugar a tablespoon tomato purée and three large fresh tomatoes that have been blitzed in a blender and let the sauce simmer for 5 minutes.

Finish off with salt, pepper, fresh thyme and basil and set aside.

Bring a large pot to a boil with a teaspoon of salt and gently ladle in the
potato gnudi. They will be ready when they come off the bottom of the pan
and float up. 

Once ready gently add to the saucepan with the tomato sauce and cover. Sprinkle with a few sprigs of fresh basil and eat straight away while still warm.