Tomato broth
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

Gnocchi
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

To finish
Fresh ricotta or shaved Parmesan, to taste, plus addition slivers of basil leaves (optional)