Gnocchi Of Herbs With Marjoram

Preparation:

Preparation: Clean and wash the herbs and borage, blanch the vegetables in boiling water for about 3 minutes then drain, squeeze well and chop. Boil the potatoes in their skins, peel them while still hot, after having passed them for a few seconds in running water so as not to burn yourself. Pass the potatoes through a potato masher and mix them with the flour, egg, finely chopped herbs and a pinch of salt. Form rolls of about 1.5 cm in diameter, cut the gnocchi and cook them in boiling salted water until they float to the surface. Dress them with the tomatoes dipped for a few seconds in boiling water, peeled and chopped and cooked briefly in a pan with 5 tablespoons of extra-virgin olive oil, the leaves of two sprigs of marjoram and the ricotta cut into flakes.