Herb Gnocchi Provencal

Preheat oven to 380°F. Scrub potatoes and bake for 11/4 hours, or until soft in the center when pierced with skewer. Remove from oven and rest for 10 minutes. Peel skin and mash or press potatoes through a potato ricer; cool.

When potatoes are cooled, mix in flour, cheese, egg, seasonings and herbs to make a firm dough.

Bring a pan of water to boil with a few drops of oil in it. Set a bowl of ice water to the side.

Divide the dough into 24 equal balls, then roll into sausages approximately 30 cm. long; flatten very slightly, then cut rolls into 3 cm. lengths to form gnocchi.

Cook the gnocchi in batches for a few minutes or until they rise to the surface of the water; lift out with slotted spoon, and place into the ice bath. Leave them in the ice bath for a few minutes, then remove and drain well on paper towels. When all gnocchi are cooked, toss in a bowl with a little olive oil; cover and chill until needed.

FOR THE SALSA: Season eggplant with salt and a little sugar, then sautÈ in a hot pan with a little oil (do not over color). Blanch tomatoes in boiling water, then plunge them into the ice bath; remove skin and seeds and finely chop them; place in a bowl with other salsa ingredients and mix well. (This is best made ahead so the flavors mature.)

To serve, place salsa on serving dish as a bed, then heat 2 Tbsps. of oil in a pan and sautÈ the gnocchi in batches for 3 to 4 minutes or until golden brown and crispy on both sides. Drain on paper towels and place on the salsa; sprinkle with grated Parmesan and finish with basil leaves.