Gnocchi In Tomato Broth

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 medium carrot, chopped
• 1 medium stalk celery, chopped
• 1 small yellow onion, chopped
• 3 garlic cloves, peeled and smashed
• 1/2 cup (120 ml) white wine
• One 28-ounce (795 grams) can whole or chopped tomatoes with juices
• Small handful fresh basil leaves, plus more for garnish
• 2 cups (475 ml) chicken or vegetable stock
• Salt and freshly ground black pepper, to taste
• 2 pounds (905 grams) Russet potatoes (3 to 4)
• 1 large egg, lightly beaten
• 1 teaspoon table salt
• 1 1/4 to 1 1/2 cups (156 to 190 grams) all-purpose flour, plus more for dusting surface
• Fresh ricotta or shaved Parmesan, to taste, plus addition slivers of basil leaves (optional)

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