Potato Gnocchi Recipe

Bake the potatoes (They will stay drier) until they are fork tender. Drain them well and allow to cool so you can handle them. Peel and run potatoes through a ricer. Place the potatoes in the bowl of an electric mixer and add the melted butter, egg yolk, ricotta cheese and seasonings. Blend about 30 seconds. Add the flour and blend until a smooth dough is achieved. Roll the dough into long cylinders the thickness of your finger, then cut into 1/2 inch long pieces.

Press the pieces with a fork to give them some texture. Lightly flour and set on a lightly floured tray to dry. Allow to dry for about 3 hours. Bring 8 quarts of water to a boil and add about 1/4 of the gnocchi. Boil gently until they float to the top, then boil only 1 minute longer. Drain remove to a bowl and repeat process with remaining gnocchi.