For the gnocchi:
500 g potatoes, whole
200 g all-purpose flour
2 eggs
2 g Salt
2 g Pepper
For the stuffing:
5 ml olive oil
3-4 cloves of garlic, finely-chopped
1 white onion, finely-chopped
200 g tomato paste
10 g fresh basil, finely-sliced
2-3 cloves of finely chopped golden, fried, garlic
50 g mozzarella cheese, grated
2 to 3 g salt or to taste
For cooking the gnocchi:
10 ml olive oil
10 g whole butter
5 to 6 cloves of garlic
50 ml water
For garnishing:
10 g parmesan cheese, grated
Serve the gnocchi on a plate and garnish with grated parmesan cheese.