Gnocchi

This was the first time I've made gnocchi, and it didn't turn out quite as I had hoped. It was a bit grainy (maybe the potatoes weren't cooked enough?). Perhaps a little more research is in order. Have you got tips? Send them my way. Anyway, here's what I did.

3 russet potatoes, quartered, not peeled
3/4 - 1 cup flour
1/2 cup loosely packed shredded parmesan
salt+pepper

Boil the potatoes in their skins until well cooked. Once cooked, pull the skins off and mash the potatoes. Add 3/4 cup flour, parmesan, salt and pepper. Knead lightly, adding a bit more flour if necessary, until the dough comes together and can be rolled into 1/2 inch thick logs. Roll out the dough, then cut it into little pieces. Roll each piece off the tines of a fork. Drop a few pieces at a time into boiling water. After they've floated for a minute or so, they are done and can be scooped out and sauced for serving.

Sauce:

3 medium shallots, peeled and chopped
3 cloves garlic, peeled and chopped
dash of red pepper flakes
2 teaspoons brown sugar
1/2 cup red wine
28 ounce can of whole tomatoes
salt + pepper

Saute the shallots in a tablespoon or so of olive oil. Add the garlic, red pepper flakes, and sugar when the shallots have begun to soften. Pour in the wine and tomatoes. Cook, stirring occasionally, over low heat for about 1/2 an hour. Puree and season to taste with salt and pepper.