Hand-shaped potato gnocchi tossed in tomato garlic butter.
1 eggChicken eggs
45 gButter
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450 gPotato
220 gTomatoes
8 gGarlic
3.25 cupsWater
1 cupFlour
To tasteSalt
To tasteBlack Pepper
Boil potato in salted water for 18 minutes until soft.
Mash potato with egg and flour into a soft dough.
Roll dough into ropes and cut into small gnocchi.
Boil gnocchi for 3 minutes until they float.
Cook garlic and tomatoes in butter for 8 minutes.
Toss gnocchi in tomato butter and season with black pepper.