Basic Potato Gnocchi Recipe

Bake the potatoes in a 350 degree oven for 1 hour. Peel and mash. In a large bowl, mix the egg yolks, salt, nutmeg and mashed potatoes, then add the flour, a little at a time, until a dough forms and holds together. The dough should be soft but firm enough to roll.

On a floured board, roll small amounts of dough into small cylinders about 1 1/2 inches in diameter; cut each cylinder into 1/2 inch pieces. With a floured knuckle press a dent into the center of each gnocchi gently. Don't press all the way through, just deep enough to hold some sauce.

Drop some gnocchi gently into 4 quarts of boiling salted water, and cook for 5 minutes. (Don't crowd them) Strain out the gnocchi with slotted spoon into a buttered casserole dish. Cover and cook the remaining ones adding them to the casserole as they are cooked. When they are all cooked top them with a sauce red or white (or half and half, my favorite!) Sprinkle with extra Parmesan cheese and serve or brown for a couple of minutes in the oven. Yum!