Gnocchi

Ingredients

2 pounds of baking potatoes
1 cup all purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
2 tablespoons softened and unsalted butter
1 teaspoon Salt

Freshly grated Parmesan cheese
Tomato sauce (see our recipe for a good and easy one here)

Instructions

• Boil the potatoes in their jackets, drain, peel and put through a food mill. While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt.

• Place the potato mixture on a floured board and knead lightly; the dough should be soft. Roll the dough in 1" thick sticks about 10" long. Cut each roll into 3/4" pieces. Rub each piece of dough lightly over the coarse side of a cheese grater.
Place on wax paper on a cookie sheet and refrigerate for 1 hour.

• In a large pot of boiling salted water, cook
the gnocchi until they rise to the top of the water. If you leave them longer you end up with a soggy mess.

• Remove the gnocchi to a warm bowl. Sprinkle with Parmesan cheese, top with the tomato sauce, although you can also eat as is, and serve at once.