2 pounds Baking potatoes
1 cup All−purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
2 tablespoons Unsalted butter, softened
1 teaspoon Salt
Freshly grated Parmesan cheese
Boil the potatoes in their jackets, drain, peel and
put through a ricer or
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
will be soft. Roll the dough in 1" thick sticks
about 10" long. Cut each
roll into 3/4" pieces.
Rub each pieces of dough lightly over the coarse
side of a cheese grater. In
a large pot of boiling salted water, cook the
gnocchi until they rise to the
top of the water. Using a slotted spoon, remove the
gnocchi to a warm bowl.
Sprinkle with Parmesan cheese, top with tomato sauce and serve at