Fast Potato 'Gnocchi'

Directions

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.