Fast Potato Gnocchi Recipe

Set a large pot of water to boil, and salt it. Grate or shred potatoes by hand or in a food processor. Combine with 1/2 cup flour and salt, pepper and eggs. Stir, adding enough flour to make a dough that will barely hold together when shaped with your hands.

Adjust heat so water simmers steadily. Make walnut-size dumplings with a spoon or your hand, and add to water. Cook for about 3 minutes after they float to surface, then taste one and make sure potato is cooked. Remove with a slotted spoon. (You can wrap or tightly cover and refrigerate these for up to a day at this point.)

Put olive oil in a large skillet over medium-low heat and add garlic. When garlic sizzles and becomes aromatic, about 3 minutes, add tomatoes and raise heat to medium-high. Cook, stirring occasionally, until mixture looks like a sauce, about 10 minutes. Gently add dumplings, and heat through, another 10 minutes or so. Serve hot, topped with cheese if you like.