Potato Gnocchi 2 pounds large baking potatoes (about 1 pound each) 2 eggs, or 3 egg yolks,* slightly beaten 1 1/4-1 1/2 cups all purpose flour 2 teaspoons salt Wash potatoes and bake in a preheated 350 degree oven for about 1 hour or until done. Cool slightly, scoop out the insides and put them through a ricer. Put riced potatoes into a medium bowl and make a well in the center. Add 1/2 cup flour, the slightly beaten eggs and then another 1/2 cup flour and salt into the center. Quickly and gently mix together with your hands, adding more flour if needed, while forming into a ball. The dough should be barely sticky. The less flour used and the less handling will produce a lighter gnocchi. Turn the dough out onto a lightly floured surface and cut dough into 1/2 inch logs. Cut the logs into 1/2 inch pieces.** Using a generous amount of flour, press each piece against your thumb tip to make a dent or roll it over the back and off the tip of floured fork tines to make a ridged shape. Placed the shaped gnocchi on a lightly floured sheet pan. When finished shaping, cook them in lightly salted boiling water. Add the gnocchi to the boiling water and cook until they rise to the top. Let them boil for a minute or 2 more and remove with a slotted spoon. Continue cooking all of them, and place on a parchment lined sheet pan until all are done. Serve right away with desired sauce or butter and cheese. If you aren't going to be cooking all of them right away, they may be frozen. Freeze in a single layer on a sheet pan and then place in a sealed container to store in the freezer. Do not thaw them before cooking or they will stick together. To cook them, put the frozen gnocchi directly into the boiling water. The cooking time of the frozen gnocchi will be slightly longer. Makes about 10 dozen small gnocchi. *Many recipes call for just egg yolks or some use whole egg plus egg yolk. Just using egg yolk makes them much more delicate, but just a little harder to work with. **I often don't roll them on the fork to make the ridges and they are just as good, if not traditionally shaped. The ridges help sauce cling to the gnocchi.

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