For the gnocchi 800 gr. of potatoes 200 gr. of spinach 250 gr. of flour 1 egg, salt and pepper

For the sauce 100 gr. of butter 100 gr. of parsley 50 gr. of fresh tarragon 30 gr. of fresh mint 10 gr. of fresh thyme 10 gr. of fresh marjoram salt, pepper and brandy

For the gnocchi: Wash the spinach well, and blanch in lightly salted boiling water for a few minutes or until the spinach is tender. Drain, and when slightly cooled squeeze out all the water – with your hands if necessary. Chop up finely and put into a wide bowl. Meantime, wash the potatoes and boil them with their skins on in lightly salted boiling water – until they are soft. Drain, and when slightly cooled – peel them, pass through a food mill, and add them to the spinach. Whisk the egg lightly and add this to the mix along with the flour, mixing well to achieve a consistent mass. Breaking off small pieces at a time, roll out into ropes of about 2 cm in diameter. Using a sharp knife cut along the length into cubes.
Bring a large pot of lightly salted water to the boil.

For the sauce: Wash, trim and dry the herbs, and pulse chop them in a mixer. Add the softened butter. Season with salt and pepper and put into a saucepan over a moderate heat. When it begins to melt, add the brandy, let it evaporate for a moment and then add the cream, mixing well.
Boil the gnocchi in the boiling water. They are ready when they float up on the surface. Drain well and add them to the pan of hot sauce. Toss it all well together to ensure that all the gnocchi are coated in sauce and serve immediately………Buon appetito!