1. Keep the potatoes whole in their skins and place in a large pan of cold salted water. Bring to the boil and simmer for 30 minutes – 1 hour depending on the size of the potatoes. Use a sharp knife to check whether they are cooked through.
2. Remove from the pan and leave to cool slightly before removing the skins. Press through a sieve to remove all lumps and season with a pinch of salt and the nutmeg. Leave to cool for another 10 minutes or so, then add one of the eggs and half the flour and combine to form a dough. It shouldn’t be too sticky, so add more flour and the other eggs if needed to get the right consistency.
3. Roll on to a floured surface to form a flattened sausage shape. Cut into 3 cm wide sections and press each side gently to form small pillow shapes. Leave to one side.
4. To make the sauce, make a slit down the side of the sausages and pop out all of the meat. Heat half the oil in a large frying pan and break in your sausages. You don’t want to break them up so it’s like pork mince as you want to retain a few larger lumps. Remove from the pan and keep to one side. Heat the remaining oil in the same pan and fry the onion with a little salt for 2 minutes. Add the garlic and cook for a further minute or two until soft.
5. Pour in the chopped tomatoes, then fill the empty tin with water and add half. Stir and bring to the boil.
6. Stir in the sugar and rosemary then leave on a low simmer for 10 minutes. Add the sausage lumps back to the sauce. Simmer for another 10-15 minutes until heated through. Add more water and seasoning if required.
7. Bring a separate pan of salted water to the boil and cook the gnocchi in batches for 2-3 minutes. They should float to the surface when ready.
8. Once all the gnocchi is cooked, gently stir in with the sauce and serve topped with the grated parmesan.