Prep time: 1 hour and fifteen minutes
For the gnocchi:
- 1 pound medium-sized russet potatoes
- 1 ¼ cup semolina flour plus 4 tablespoons for dusting
- 1 teaspoon salt
- 4 tablespoons basil, finely processed in food processor
- 2 eggs, slightly beaten
For the salad:
- ½ pound grape tomatoes, cut in half
- ½ pound bocconcini, cut in half
- 5 basil leaves, thinly sliced
- ½ cup grated parmesan cheese
- 3 tablespoons olive oil
- salt to taste
To make the gnocchi:
- Boil potatoes with skin on, in a large pot of salted water. Simmer until tender, about 20 minutes. Drain, let cool and peel.
- Pass through a food mill or ricer and mash until smooth.
- Add flour, salt, basil, and eggs. Mix with a fork, gathering together, and knead lightly.
- Divide dough into 6 portions.
- Dust wooden board with 4 tablespoons of semolina flour.
- Roll each piece of dough into a long rope, about half an inch thick, and cut into half-inch wide pieces. Using the back of a fork, roll each piece with the tines of the fork to imprint ridges on gnocchi.
- Bring a large pot of salted water to a boil. Working in batches, add gnocchi and cook until just tender (about 5 minutes.)
- Scoop gnocchi out with a slotted spoon and transfer them into a large bowl. Allow gnocchi to cool to room temperature.
- Add bocconcini, basil leaves, oil, tomatoes,cheese and salt. Serve.