Homemade Potato Gnocchi

1. 1

   Preheat the oven to 400u00b0. Pierce the potatoes in 4 places with a fork. Bake in the oven for about 1 hour, until tender.

2. 2

   Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes into a bowl. Stir in the egg yolks and 1 teaspoon of salt. Add the 1/2 cup of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.

3. 3

   Line a baking sheet or platter with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope. Cut the ropes into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet or platter.

4. 4

   In a large, deep pot of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer. Make a simple red sauce in a skillet and using a slotted spoon, add the gnocchi. Fold to coat all of them in the sauce. Serve immediately garnished with basil or parsley and top with Parmesan or Romano cheese.

5. 5

   Alternatively, in a large nonstick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with the cheese and serve.

6. 6

   MAKE AHEAD: The uncooked gnocchi pieces can be frozen on the prepared baking sheet, then transferred to a re-sealable plastic bag and frozen for up to 1 month. Boil without defrosting.

* Per serving · 4 servings · Values may vary.