Gnocchi
500 grams potatoes
¾ cup unbleached white flour
½ teaspoon sea salt
1 egg, beaten
Herbs
1 to 2 cups herbs (Italian flat-leaf parsley, basil, mint, sage, chives, rosemary, oregano, dandelion greens)
¼ to ¾ ricotta cheese and heavy cream mixture (q.v.)
sea salt
unsalted butter
Boil the potatoes in their skins until soft. Drain and let cool somewhat. Slip the skins off the potatoes and press them through a ricer or mouli. Add the beaten egg and flour and mix into a dough, adding more flour as required. (Optionally, add grated hard sharp cheese, like pecorino abruzzese stagione.) Try to handle the dough as little as possible. Divide into 3 or 4 parts and roll into logs on a floured surface. Cut into medium slices and score with fork or other tool.
De-stem all herbs. If desired, place in colander in large pot and steam for 5 minutes (do not immerse the herbs). Mince the mixture until fine textured, and mix with ricotta and cream. Place in a large flat bowl with some pats of unsalted butter to wait for the cooked gnocchi.
Place gnocchi in large pot boiling water. When the gnocchi have risen to the surface (only a few minutes), use a large slotted spoon or sieve to lift them out of the water quickly and place in top of the herb mixture and butter. Toss gently and serve on warmed white plates.