1. Peel and wash potatoes; soak tomatoes in light salt water for more than 10 minutes, and then wash them repeatedly, or peel them in boiling water.
2. Dice tomatoes and potatoes, peel and wash the green onions and chop them.
3.
Add eggs to the flour, or you can use only egg whites, add whole eggs, the gnocchi will turn yellow, only add the basic original color of the egg white gnocchi, and operate according to the taste you like.
4. Mix the eggs and flour evenly and basically no dry powder. These flours are just right for a large egg. If you increase the flour, you can increase the eggs accordingly, or add a little water.
5. Add appropriate amount of oil to the wok, saute the five-spice powder and chopped green onion, add tomatoes and diced potatoes and stir fry until the tomatoes come out of the soup and become rich tomato sauce.
6. Add diced potatoes and stir fry, stir evenly.
7. Then add an appropriate amount of water and bring to a boil.
8.
When the potatoes are cooked, add the gnocchi and quickly slide open. Stir evenly and bring to a boil. Add salt, pepper, soy sauce, and a little vinegar to taste.
9. Sprinkle some chopped green onion to taste.
