Gnocchi and Polenta
For the gnocchi: Rinse potatoes, cover and boil in a pot. Rinse parsley, shake dry and mince. Drain potatoes, evaporate and press through a ricer. Knead potatoes with 1/2 teaspoon salt, chervil and egg yolks. Add enough flour to create a supple, well malleable dough. Shape dough into a finger-thick roll and slice into 1.5 cm (approximately 1/2 inch) long segments. Press segments with a fork and cook in a large pot of boiling salted water. Remove when gnocchi float to the top. Drain and toss in melted butter.
For the polenta: Bring a large pot of salted water to boil. Stir in cornmeal. Remove from heat and spread onto a cutting board, about 2 cm (approximately 3/4 inch) thick and let cool.
Peel and press garlic. Combine garlic and oil. Mince rosemary and stir into oil. Drizzle cooled polenta with oil and cut into diamond shapes. Serve gnocchi with polenta.