Filled Gnocchi with Basil Oil and Caramelized Cherry Tomatoes

Boil the potatoes until they are done, drain them and put them on the stove again for a short time. Press through the potato press, allow to cool a little and then work in the egg, a teaspoon of salt, olive oil and enough flour to make a soft dough. Knead on a lightly floured surface, then shape into a ball. Wrap in foil and let rest.

For the filling, heat the oil in a small saucepan and sear the crushed garlic and the finely chopped shallot until soft. Chop the tomatoes, add the ricotta, salt and pepper and mix well.

Knead the gnocchi dough briefly and divide it into six parts. Roll out a thin piece and cut out 5 pieces 7.5 cm in diameter. Moisten the edge, put a teaspoon of the filling in the middle, fold it in once and press the edges together well. Gradually make 30 filled gnocchi. Place on a floured board or plate and freeze for at least 2 hours.

Put the gnocchi in lightly salted, boiling water and cook for 5-6 minutes, then drain well. Drizzle with a little basil oil and sprinkle with freshly grated Parmesan. Garnish with fresh basil leaves.

Heat butter in a pan and let it melt, sprinkle with sugar and turn the cherry tomatoes in it until the sugar turns lightly brown, then deglaze everything with balsamic vinegar and let it boil down briefly.