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1. 

   

   Mash or "rice" the cooked potatoes with a potato ricer (you can also use a garlic press) in to a mixing bowl.

2. 

   

   Mix in the flower.

3. 

   

   Beat the egg, create a well in the middle of the flour mixture and pour in the egg. Add a pinch of salt.

4. 

   

   Fold the mixture until a thick dough forms. Roll the dough in to long tubes and place on a floured surface.

5. 

   

   Cut the tubes in to smaller segments.

6. 

   

   Flatten the dough segments in to circles and fold them over. Use a fork to press the edges together.

7. 

   

   Make a pile of them.

8. 

   

   Place the chopped tomatoes and wine in to a saucepan and heat up.

9. 

   

   Boil the gnocchi in a large pan of salted water, when they rise, remove them. Serve with sauce and a sprinkling of grated parmesan.