To make the Gnocchi:

Wash the potatoes, but do not peel them. Cook in boiling salted water until fork tender. Drain them and pop them on baking tray in a low oven for about 10 minutes, to dry them out.

Leave them to cool a little before peeling off the skins. Mash them with a fork, rub them through a sieve or put them through a vegetable mill.

Rinse and roughly chop the herbs.

Place the mashed potato in a large mixing bowl and add the eggs, flour and all the herbs. Bring it all together to form a smooth dough, that is neither sticky nor too dry; adding more flour if necessary.

Season with salt, pepper and nutmeg. Chill in the fridge for 15 minutes.

On a well flour board, roll the dough into long thin sausage, the cut them into small 2 cm and shape the gnocchi.

To cook the gnocchi:

Place them into a large pan of simmering water with salt and a splash of oil. When they rise to the surface, they are cooked, this takes 1 -2 minutes depending on their size. Drain well.

Toss a few mozzarella onto each plate, sprinkle with grated parmesan cheese and small spring basil.

Serve immediately.