Boil potatoes in a large pot until tender. remove from the pot, let cool and remove the skin. Pass through a Potato Ricer.
Mix together flour and salt and place on a flat surface. Make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers.
Cut small amounts of dough to form ropes on a lightly floured surface and cut into 2 cm pieces. Lightly press fork into each piece. Sprinkle with a little bit of flour and toss, so they don’t stick together. Rest gnocchi for 20 minutes before cooking.
Add olive oil, tomatoes, salt, garlic, oregano, basil, and water to a large saucepan. stir to combine, half cover and let simmer over medium heat until thickened. Remove cover for the last few minutes to thicken.
In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top. Drain and add to the cooked sauce, add a little pasta water, cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese if desired.