Green Gnocchi With Tomatoes

Preparation:

Preparation: Boil the potatoes in their skins. Meanwhile, peel and wash the spinach, chard and lettuce. Blanch the vegetables for 2-3 minutes in boiling salted water. Drain them, squeeze them well and chop them finely. Peel the potatoes, pass them through a potato masher, dropping the puree into a bowl. Add the flour, the chopped vegetables, the parmesan cheese, 1 tablespoon of oil and the egg. Work the mixture with a fork, then transfer it to the floured work surface and continue to knead it until it is homogeneous. Blanch the tomatoes, peel them and cut them into cubes. Brown them with 4 tablespoons of oil, salt and pepper. Cook over high heat for about ten minutes. Add the chopped aromatic herbs and continue cooking over low heat for a few seconds. Form small dumplings with the potato and vegetable mixture using two teaspoons. Pour them into lightly salted water and let them cook until they come to the surface. Drain the gnocchetti from the water with a slotted spoon. Dress them with the hot tomato sauce and spices.