Gnocchi

Description: A potato-based pasta. Works best with starchy (older) potatoes. Yield: About 4 servings.

Qty	Unit	Ingredient
2	lb.	Potatoes (cubed)
2		Egg Yolks (lightly beaten)
1 1/2	c.	Flour (separated)
		Kosher Salt

Directions:

1. Spear potatoes liberally with a fork
2. Bake at 350 F. for an hour
3. Slice potatoes in half and open, allow to cool for a few minutes
4. While potatoes are still warm, scoop potatoes out of skins and pass through ricer
5. Add egg yolks, 1 c. flour, and a pinch of kosher salt
6. Mix dough just until combined, adding flour just until the dough is no longer sticky
7. Roll out into cylinders with your hands until about 3/4-inch thick
8. Cut cylinders every half inch, press finger lightly into each pasta piece
9. Freeze or cook immediately
10. To freeze, place in a single layer on a baking sheet until frozen, and then pack in a freezer bag
11. To prepare, bring water to a boil, drop in a handful of gnocchi at a time--when they float, they're done. Keep cooked gnocchi on a baking sheet in a warm oven until all are prepared. Serve immediately.