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1
Heat oven to 400 degrees F.
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2
Pierce potatoes in several places with sharp knife.
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3
Bake 45 min.
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4
to 1 hour or until tender.
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5
Transfer to wire rack; let stand 15 to 20 min.
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6
or until cool enough to handle.
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7
Cut potatoes lengthwise in half.
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8
Scoop out centres into medium bowl; discard skins.
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9
Mash potatoes until smooth; spread into thin layer on lightly floured surface.
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10
Add egg yolk; mix well.
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11
Add flour, 1/2 cup at a time, kneading after each addition until blended.
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12
(Dough will be slightly sticky.)
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13
Divide into 4 pieces; cover.
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14
Let stand 10 min.
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15
Roll each portion into 3/4-inch-thick rope on lightly floured surface; cut crosswise into 1/2-inch-thick pieces.
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16
Dip fork into flour; lightly press tines of fork over each piece to make ridges.
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17
Cook pasta sauce in large skillet on medium-low heat 5 min.
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18
or until heated through, stirring occasionally.
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19
Meanwhile, cook gnocchi, in batches, in boiling water in large saucepan 2 to 3 min.
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20
or until gnocchi float to top.
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21
Use slotted spoon to transfer gnocchi to pasta sauce in skillet.
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22
If sauce is too thick, stir in enough of the gnocchi cooking water until sauce is of desired consistency.
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23
Sprinkle with cheese.
