Herb Gnocchi Provencal

YIELD: 12 servings

3 lbs., 12 ozs. potatoes
15 ozs. flour
3 each egg yolks
6 ozs. chopped truffle (optional)
to taste white or dark truffle oil (or olive oil infused with truffle oil)
12 ozs. Parmesan cheese, finely grated
to taste salt and pepper
to taste fresh nutmeg
3 Tbsps. fresh basil, chopped
3 Tbsps. fresh parsley, chopped

FOR THE TOMATO AND EGGPLANT SALSA:
3 each eggplants, diced
18 each vine-ripened tomatoes
3 each red o

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