Remove the cores from the tomatoes and place them in a saucepan. Cover with water and bring to a boil. Once boiling, reduce to a simmer and cook for about 5–8 minutes or until the skins start to peel.

Drain and let them cool until they’re easy to handle.

Peel off the skins and discard them. Transfer the tomatoes to a blender and blend until smooth. Set aside.

Heat olive oil in a skillet over medium heat. Add the diced onion and salt, and cook for about 8 minutes, stirring frequently, until softened.

Add the garlic and oregano and cook for 1 minute.

Pour in the blended tomato sauce, stir, and let it simmer on medium-low heat for about 10 minutes. Remove from heat and set aside.

Add the potatoes to a pot and cover with water. Bring to a boil, then reduce to medium heat and cook until fork-tender.

Drain and let them cool just enough to handle—they should still be warm.

Peel off the skins and discard. Mash the potatoes in a large bowl until completely smooth.

Add the egg yolk and salt. Slowly add the flour, mixing with your hand until a soft dough forms that can be shaped into a ball.

Transfer the dough to a well-floured surface. Divide into 3 sections, then cut each section in half (6 total pieces).

Roll each piece into a log, then cut into 1-inch pieces. Place the gnocchi on a well-floured baking sheet.

Bring a large pot of salted water to a boil.

Add the gnocchi and cook for about 2 minutes, or until they float to the top. Remove and place on a paper towel-lined plate.

Add the cooked gnocchi to your tomato sauce and gently toss to coat. Top with parsley and parmesan and mix again. Serve and enjoy.