For the sauce in a pan heat 1 tbsp of olive oil and add 1 tbsp garlic and coriander stalks.

Next add chopped tomatoes and cook some sugar and salt till they are mushy and done.

Now add seasonings and then cool it and make a paste of it and keep aside.

For Gnocchi in a bowl add grated potatoes, 1 tbsp salt, 2 tbsp olive oil and 1/2 cup wholewheat flour and mix them all together in form of a dough. It should not be too dry nor sticky.

Once the dough is ready keep it in a closed container covered.

Now here it the tricky part of making the Gnocchis. Take a fork and keep it inverted, the pins of the fork are to be used to roll a small piece of the dough and so as to get the lines around the Gnocchi.

You can dust the fork with flour so the dough doesn't stick but rolls out. Now take a very small piece (just the size of Gnocchi you want) . Another way is to see the width of the fork and keep it as big as that itself.

Now with your thumb gently press and slide the dough so it spirals around and marks of the fork pins comes onto the Gnocchi. For this you need to roll this on an inverted fork from up to down.

Once you have few Gnocchis made, boil water with some salt and gently add them in water in small batches.

As they cook they would start floating and that's when you know Gnocchis are done.

Seperately in a pan you can prepare the sauce. So heat some olive oil and saute coriander stalks and garlic. Add chopped tomatoes and cook it with 1/2 tsp of sugar and salt till its soft and mushy. Add italian seasonings and let this cool and then make a paste.

Put the sauce back in the pan, adjust seasonings and little bit of pasta water (in which you boiled Gnocchi) and then add your cooked Gnocchis and toss them and let it absorb sauce.

Add some grated cheese and red pepper with some basil leaves and you are done.

Gnocchi will be little sticky and chewy unlike the pasta which has a bite. So yes the texture will be a lot different but it tastes great and it also super healthy.