FOR THE POTATO GNOCCHI:
Cook the potatoes in salted water or in the microwave until fork tender.
Drain and grind the potatoes or use a potato ricer, add to a pot, add the butter or oil (or both), add salt and the cornstarch.
Turn on the heat to medium, stir for 5 to 7 minutes.
It is very important to allow the gnocchi dough to cook by stirring from 5 to 7 minutes so the cornstarch cooks completely.
Transfer to a clean board, wait until it reaches room temperature, cut the gnocchi dough into stripes, roll it, and cut it into small pillows. Use the back of a fork to make ridges in your gnocchi, if you prefer, or use a sushi mat.
Transfer the gnocchi to a plate, cover with your favorite sauce, and serve it hot.
FOR THE VEGAN BUTTER AND SAGE SAUCE:
Melt 1 tablespoon of butter in medium heat, place 10-12 gnocchis, allow it to become golden brown, add a few fresh sage leaves, salt, and pepper, and serve it.
FOR THE SUGO SAUCE:
On a skillet, add the olive oil, add the garlic when hot, stir for 1 minute in medium heat, add the basil, and the tomato passata, salt, and pepper and let it cook for 5 minutes.
Serve it on top of the gnocchi.