Potato gnocchi without eggs with tomato, mushrooms and chestnuts sauce

Carefully wash the potatoes in cold running water and transfer them to a pressure cooker or traditional pot, and boil them until completely cooked in lightly salted water (about 40 minutes).

Crush the potatoes. Move the mashed potatoes onto a previously floured pastry board so that they begin to cool.
Once they have cooled, add the flour a little at a time, add salt and continue processing until a smooth and homogeneous mixture is obtained.
Take a portion of dough at a time and form long cylinders; with the help of a knife, cut the cylinders into pieces about 1 cm long.

Redefine the gnocchi with a fork or with the special gnocchi-line passing, crushing with a finger and then turning the pieces of dough.
On a tray covered with a cotton cloth and plenty of flour, lay the gnocchi slightly apart and cover with another cloth.

Pour the sauce into a saucepan and bring to the boil: turn off and keep the sauce warm.
Meanwhile, cook the gnocchi, a fewat a time, in plenty of boilingsalted water.

Within a few minutes, the gnocchi are cooked: take them with a slotted spoon and pour them into a bowl with the sauce.
Serve later in the various dishes, adding a drizzle of olive oil as desired.