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1
Bake the potatoes until thoroughly cooked and tender.
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2
Allow to cool slightly until you can handle them.
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3
Peel and put through a ricer while still slightly warm.
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4
Blend with 3/4 cup of the flour, setting aside remainder of flour.
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5
Add slightly beaten egg and yolk and salt.
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6
Mix gently with a wooden spoon or your hands to form a soft dough.
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7
Flour a wooden board lightly with some of remaining flour.
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8
Place the dough on it and knead lightly and quickly, keeping the dough soft.
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9
Do not over knead.
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10
Add only enough of the remaining flour to keep the dough from sticking.
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11
Roll into sticks about 1 inch thick and 10 to 12 inches long.
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12
With a very sharp knife cut into 3/4 inch pieces.
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13
Keeping your board and your hands lightly floured during this process will make it easier.
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14
While the next step sounds complicated it simply takes a lot of words to explain, and after you do it a couple of times you will accomplish it in a matter of five minutes.
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15
The object is to dent each gnocchi slightly so the sauce will have a place to stick.
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16
You can accomplish this two different ways.
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17
The old way is to use your thumb to very lightly roll each piece toward you exerting a slight pressure to indent it.
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18
I believe the easier way is to use the back of the tines of a fork.
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19
Hold the fork with the back of the tines facing upward.
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20
Roll each piece lightly down it, indenting them lightly with four-or-so tine ridges.
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21
Once you get the feeling for this, it goes very quickly.
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22
Remember to keep your hands, the fork, and the board all lightly floured.
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23
Place the finished gnocchi on a clean floured kitchen towel or floured waxed paper until ready to cook.
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24
Using a six quart pot, fill 3/4 full, salt lightly and bring to a full boil.
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25
Drop in the gnocchi about 2 dozen at a time and bring back to a slow boil.
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26
Once they float to the surface (a matter of 2 or 3 minutes) cook for an additional 10 or 15 seconds, then lift out with a skimmer or slotted spoon and transfer to a serving platter.
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27
Season with a bit of your sauce.
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28
Repeat the process until all are cooked.
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29
Finish saucing and serve immediately.
