To prepare the gnocchi, bake the potatoes for 35 to 40 minutes or until well done. Peel, mash and mix them with the flour, basil, parsley and eggs to form soft dough. Divide the dough into 3 equal parts; roll each to take the sausage shape, and cut with the back of the knife into 2cm-thick pieces.
Cook the gnocchi in batches. Add about a quarter of them to boiling water and cook for 2 to 3 minutes until they rise to the surface. Lift out with a slotted spoon and place in a bowl of iced water. Leave for a minute or so, then drain well and pat dry with kitchen paper. Repeat to cook the remaining gnocchi, always returning the water to a boil in between.
When the gnocchi are cooked and cooled, combine them in a bowl and then cover with cling film and chill until required.
To make the salsa, dip the tomatoes in boiling water for 30 seconds to loosen the skins, then in cold water to refresh; drain and peel away the skins. Quarter, core and deseed the tomatoes, finely chop the flesh and place in a bowl. Mix the MAGGI cubes with the hot water and add the chopped tomatoes along with the other salsa ingredients. Toss to mix and season well, then spoon into a serving dish.
When ready to serve, place the gnocchi in a baking tray, brushed with the olive oil, and bake in the oven until it is golden brown and crispy on both sides. Drain on a kitchen paper and keep warm, dress on a warm tomato salsa and serve.