For 6 people<\/strong><\/p>\n <\/p>\n<\/div>\n Peel the potatoes and cook them in boiling water until fork tender.<\/p>\n In a large bowl, finely reduce the potatoes to a pur\u00e9e and let cool. Add 300g (21\/2<\/sup> cups)<\/em> of all-purpose flour and begin to knead the ingredients into a dough. Add the whole egg beaten with a fork and mix. Then add the rest of the flour and continue to knead until the dough forms a ball that no longer sticks to the hands. Take portions of dough and shape them into rolls, 1cm (0,4 in)<\/em> in diameter, on a floured work surface. Then cut the rolls into pieces, 2 cm (0,8 in)<\/em> wide.<\/p>\n To shape gnocchi, take a piece, briefly roll it between hands, place it on the work surface and press it with two fingers. Then fold the gnocchi over itself and gently press on it with a fork, roll it a quarter turn and press it again. Place the shaped gnocchi on a clean floured cloth.<\/p>\n When all the gnocchi are shaped, let them stand for \u00bc an hour.<\/p>\n Then plunge them into boiling water. When they rise to the surface they\u2019re done. Drain.<\/p>\n Into a frying pan, stir the gnocchi with olive oil, until golden brown, so they will be tender-crisp.<\/p>\n Dress on plates with quarters of cherry tomatoes, a pinch of fleur de sel, ground pepper, chopped basil, shavings of fresh parmesan cheese and a drizzle of olive oil.<\/p>\n Serve immediately.<\/p>\n<\/div>\n\n
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