First clean your potato & then use a knife to make several small slits (10-12) around your potato.
Place the potato on a microwavable plate, covered by a wet (paper) towel, & microwave for 5-7 minutes, rotating the potato halfway through, until the potato is tender on the inside.
While your potato is microwaving place a pot of salted water on the stove & bring to a boil.
When your potato is tender, work quickly to peel & rice the potato.
Once the potato has cooled heap the potato in a pile, add one egg, cover with ½ cup flour, & combine using your hands to create a dough ball. Add flour as needed until it is no longer sticky.
Roll out the dough into a rope like shape that is approximately ½ inch thick. Use a knife to cut the dough into gnocchi shapes, about ½ inch.
Once all of your dough is cut into gnocchi pieces boil your gnocchi until it rises to the top of the pot & then let it cook for an additional 2-3 minutes, stirring occasionally.
Strain your gnocchi & toss it with 2 tablespoons of olive oil.
Gently mix in all of the mini mozzarella, cherry tomatoes, & basil.
Serve warm or chilled with a drizzle of balsamic.