For the potato pockets with tomato and herb filling, first prepare the potato dough according to the basic recipe.
Finely chop the pickled gherkins and herbs. Drain tomatoes and cut into small cubes. Mix the pickles, herbs, tomatoes, cream cheese, olive oil, balsamic vinegar, salt and pepper.
Roll out the potato dough and cut into squares. Place 1 tablespoon of filling in the center of each and fold the dough in half or diagonally (to create either rectangles or triangles. Press down the edge with a fork.
Bring water to a boil and add salt. Let the potato patties soak in it until they float to the top.
Melt butter in a pan and toss the potato patties with tomato and herb filling in it. Serve drizzled with butter.