Tomato gnocchi with pecorino cheese

Boil the potatoes in plenty of salted water, then let them cool. Peel off and crush them with a potato masher. Make a well and pour the flour gradually by incorporating it with the potatoes. Knead and add the flour step by step, forming a compact ball. Work the dough until it is smooth and homogeneous.
At this point, use your hands to make long strips with the dough and cut them until you have your dumplings, which you will let resting on well-flamed trays until the time of cooking.
In the meantime clean and cut the onion thinly and put it together with the unpeeled garlic and to stew in a non-stick frying pan with some oil.
Once the spring onion has softened, combine the extra fine sieved tomatoes "Il delicato" Petti, salt, pepper and bake for about 15 minutes.
Boil the dumplings in plenty of salt water until they boil rising to the surface of the water, drain them and pour them into the pan with tomato sauce. Serve the dumplings with fresh grated pecorino cheese, some basil leaves and raw oil.