For the gnocchi:

1. Place 3 cups of mashed potatoes in a large bowl.
2. Add the flour, salt, fresh ground black pepper and olive oil and mix together.
3. Add the eggs and grated cheese and thoroughly mix together.
4. Dust a clean surface with flour and gently knead for a minute or two, 12 – 15 times.
5. Shape the dough into a loaf and place on a floured surface.
6. Cutting off one piece of dough at a time, roll on a very lightly floured surface into a cord about ¾ inch thick.
7. Cut the cord into 1-inch lengths. Roll each piece and gently press with a fork.
8. Set the gnocchi aside on a lightly floured sheet pan.
9. Prepare a pot of salted water to a low boil.
10. Cook for about 4 – 5 minutes, until they return to the surface of the water.
11. Lift out of the water with a slotted or netted spoon, draining well.
12. Place the cooked gnocchi on a sheet pan.

For the sauce:

1. Heat a large cast iron pan with the butter and olive oil.
2. When the butter is melted and gently simmering add the garlic, onion and tomatoes.
3. Simmer on a gentle heat.
4. Add the bay leaf, lemon wedges, capers, sugar, salt and red pepper flakes. Continue to simmer on a gentle heat for a minute or two.
5. Add the wine and continue to simmer on a gentle heat for a minute or two.
6. Add the anchovies (I add the oil from the anchovies as well) and mash with a fork.
7. Continue to simmer gently for another minute or two.
8. Spoon the gnocchi into the sauce and gently toss.
9. Serve with fresh grated Parmesan or Romano cheese.