Potato Gnocchi With Tomato-Prosciutto Sauce

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2 pounds medium baking potatoes

1 teaspoon salt

About 1 cup all-purpose flour

1 tablespoon olive oil

1 medium onion, minced

One 28-ounce can crushed tomatoes

Salt and freshly ground pepper

2 ounces thinly sliced prosciutto, trimmed of fat and cut into thin strips

2 tablespoons minced fresh basil

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