Corn and Tomato Gnocchi

This recipe is for a special guest who admonishes me every time it is not on the menu (three hundred days a year!). I keep telling her to be patient, and the look on her face is of impatience and the bold hunger for this dish.

The technique here is worth the effort, truly! Start with medium-sized russet potatoes and cook them in gently simmering water flavored with sea salt and sage. When the potatoes are just cooked, they need to be cooled in the cooking liquid, and then the only m