• Wash the potatoes and pierce them numerous times. Place them in the microwave on high for 12 minutes. When they are done, carefully take them out of the microwave and cut them in half lengthwise.
• Scoop out the flesh and discard the skins. Place the potato into the potato ricer. Squeeze the ricer over a bowl. Continue until all of the potato has gone through the ricer. Be careful because the potatoes are very hot. Let the potato meat cool for a few minutes. Add the flour and salt and pepper to the bowl. Make a well in the middle of the bowl and add the egg.
• Mix the egg into the flour, starting from the middle of the well to the outside of the bowl. Once the dough has come together, place it on a lightly floured counter and knead the dough. Do not over knead it. You just want to get the dough to come together and be one cohesive dough, so knead it for about 15 seconds on the counter.
• Cut the dough into four equal pieces. Using one piece at a time, roll it into a long log, about 20 inches long. Then, cut the dough into equal pieces, about an inch long. Optional: With the back of a fork, press the gnocchi down so there is an indentation on the gnocchi. If the gnocchi gets sticky, feel free to add some more flour so they do not stick together.
• Bring a large pot of water to a boil and salt liberally. Add the gnocchi a few at a time until all of them are in the pot. Stir immediately so the gnocchi do not stick to each other or to the bottom of the pot.
• The gnocchi will begin to float after about 1 minute. Once it starts floating, allow them to boil for 3-4 more minutes until they are tender. Scoop the gnocchi out with a strainer and place the gnocchi in the sauce.

To Make the Sauce

• Preheat oven to 425°
• On a baking sheet, add two pints of washed cherry tomatoes and three tablespoons of olive oil. Sprinkle with salt and pepper and mix everything together so all the tomatoes are coated with the olive oil. Place in degree oven for 20-25 minutes. The tomato skins will burst and blister and that is how you know they are done.
• When you take the baking sheet out of the oven, gently press down on the tomatoes to get even more sauce out. Place the tomatoes and sauce in a large bowl and top with the gnocchi. Toss to combine. Serve with parmesan cheese and fresh basil if you would like.