Heat the oil in a large pan and brown the mince for 10 minutes, breaking it up as you go.
Add the onion and garlic and cook for a few minutes, more, until cooked through. Stir in the tomato purée, then pour in the wine. Let it bubble for 5 minutes, then add the tomatoes, sugar and 250ml of water. Bring to the boil and then let simmer for 15 minutes. Remove from the heat and stir through the basil.
To make the gnocchi, boil the potatoes in salted water until soft. Drain, then mash until really smooth (a potato ricer is good for this). Allow to cool, then mix in the egg and flour and season well. On a floured surface, roll the mixture out into two 2·5cm (1in)-wide logs and cut each into 2cm (½in)-long pieces. Drop batches of the gnocchi into boiling water, and leave for 2 minutes, or until they bob back to the surface.
Scoop out with a slotted spoon, then stir through the ragu. Serve hot with grated Parmesan.
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