Gnocchi and Mozzarella Salad

Rinse the potatoes and cook in boiling salted water for 30 minutes, until tender. Drain and peel the potatoes. Dry slightly, then pass through a ricer. Add the egg and the flour to the potatoes, then season with salt and nutmeg. Knead until a smooth dough forms. Place the dough on a floured surface, and form into finger-thick rolls. Cut the rolls into 1.5 cm (approximately 1/2 inch) wide pieces. Indent with the tines of a fork, cover with a kitchen towel, and rest for 10 minutes. Bring a pot of salted water to a boil. Add the gnocchi, and simmer gently for 8-10 minutes. The gnocchi are cooked when they float to the surface. Remove the gnocchi from the water with a slotted spoon, and drain thoroughly. 

Rinse and quarter the tomatoes. Remove the core and seeds, and finely dice. Peel and finely dice the shallot and garlic. Heat the oil in a pan, and sauté the shallot and garlic until translucent. Add the diced tomatoes and the basil to the pan, and toss to combine. Season to taste with salt and pepper, remove from the heat, and let cool. Drain the mozzarella, cut in half, then cut into small slices. Rinse the basil, pat dry, and remove the leaves from the stems.