Potato Gnocchi Recipe

Mix all gnocchi ingredients and spoon about half into a pastry bag fitted with a large, plain tube (opening should be about 1/2" in diameter). Bring about 5 quarts salted water to a boil in a large kettle, then adjust heat so water bubbles very gently. Squeeze out gnocchi over water, cutting with a knife at 1" intervals and letting drop into water. Simmer, uncovered, until gnocchi float, then simmer 1 minute longer. Lift out with slotted spoon, drain in a colander, and keep hot in a shallow serving dish. When all gnocchi are done, cover with sauce and sprinkle with cheese. If you like, pass extra Parmesan.