Gnocchi in tomato and tuna sauce

We cook 4 medium potatoes (I cut them into small pieces so that they are done before) and when they are cooked, we make a puree (we can add a little milk if it is too complicated to make the puree).

When the puree is ready, add an egg and flour and begin to knead until a uniform dough is formed, from which we will cut small portions, and form a kind of rope to cut it into strips (not too thick but not too thin either).

We cook them in a pot with boiling water and while we make the sauce, we put in a pan the tomato and cook it a little, we add a can of tuna and the gnocchi already cooked and drained (the gnocchi when they begin to float on the surface means that they are ready, I leave them a minute more), we integrate the gnocchi with the sauce and ready.