Fast Potato 'Gnocchi'

1. 1

   Set a large pot of water to boil, and salt it.

2. 2

   Grate or shred potatoes by hand or in a food processor.

3. 3

   Combine with 1/2 cup flour and salt, pepper and eggs.

4. 4

   Stir, adding enough flour to make a dough that will barely hold together when shaped with your hands.

5. 5

   Adjust heat so water simmers steadily.

6. 6

   Make walnut-size dumplings with a spoon or your hand, and add to water.

7. 7

   Cook for about 3 minutes after they float to surface, then taste one and make sure potato is cooked.

8. 8

   Remove with a slotted spoon.

9. 9

   (You can wrap or tightly cover and refrigerate these for up to a day at this point.)

10. 10

    Put olive oil in a large skillet over medium-low heat and add garlic.

11. 11

    When garlic sizzles and becomes aromatic, about 3 minutes, add tomatoes and raise heat to medium-high.

12. 12

    Cook, stirring occasionally, until mixture looks like a sauce, about 10 minutes.

13. 13

    Gently add dumplings, and heat through, another 10 minutes or so.

14. 14

    Serve hot, topped with cheese if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.