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1
Place unpeeled potatoes in a pot of cold water and add 1 T salt.
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2
Cook until fork tender, but not falling apart.
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3
Drain.
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4
While still warm gently scrape away the skins with a fork.
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5
Grate the potatoes on the large holes of a box grater.
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6
In a separate bowl mix together grated cheese, nutmeg, salt and pepper.
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7
On a floured board place potatoes, making a well in the center.
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8
Then add the two egg yolks and cheese mixture, incorporating the potatoes using your hands.
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9
Place in a bowl and set aside.
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10
On same floured board spread out about 1/2 cup of the flour.
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11
Drop mashed potatoes directly over the flour and with your hands mix very lightly into the flour folding the mass over on itself, pressing down.
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12
Adding 1/2 cup flour at a time, work it into the mixture.until firm but yielding - just until it holds together.
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13
Try not to knead it or it develops too much gluten.
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14
To test for consistency, take a piece and roll it with your hands on a floured board into a rope 1/2 inch in diameter.
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15
If it holds together, it is ready.
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16
If not, add more flour, then test again.
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17
Cut the dough into 8 pieces and place in a bowl.
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18
Lightly flour your board and with your hands, roll each piece working it outward into a rope 1/2 inch diameter by 12-14 inches long.
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19
Cut into 1/2-inch pieces.
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20
Dimple each piece with your thumb or fork dipped in flour creating a crater for the sauce.
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21
On a lightly floured tray covered with parchment or wax paper, scatter the gnocchi and place them in the freezer.
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22
(Can keep up to a month).
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23
When ready to cook, bring a large pot of water to a gentle boil and add 1 Tablespoon salt.
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24
Drop in the frozen gnocchi and cook for 2 minutes AFTER they rise to the surface.
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25
Remove with a skimmer, shaking off excess water, and place in serving pasta bowls.
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26
Add your favorite sauce and serve with additional Parmesan cheese.
