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1
Bake potatoes 45 minutes at 375 degrees.
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2
Remove skins and force potatoes through the medium disk of a food mill into a bowl and beat in 3/4 to 1 cup of flour, 2 egg yolks and salt to taste.
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3
Transfer mixture to a lightly floured board and gently knead dough, adding additional flour, if necessary, to form a soft, smooth but slightly sticky dough.
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4
Do not overwork dough.
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5
Divide dough into three equal parts.
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6
Working with one piece of dough at a time roll it into a rope about 1 inch in diameter and cut it into 3/4-inch pieces.
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7
Gnocchi may be transferred to a lightly floured baking sheet and chilled for 30 minutes.
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8
The gnocchi can be cooked as is or they can be shaped.
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9
To shape gnocchi: Using a fork with rounded long, slim tines, and holding it parallel to counter, concave side facing you, press a piece of dough against the inside curve of the fork just below the prongs using your index finger.
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10
Flip dough away from tip of fork in the direction of the fork's handle
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11
In a large pot, bring 4 quarts water to a boil.
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12
Add salt to taste and enough gnocchi to cook without crowding the pan.
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13
Once gnocchi have floated to surface simmer for 10 to 15 seconds more, or until just firm.
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14
With a slotted spoon transfer gnocchi to a bowl.
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15
Cook remaining gnocchi in same manner.
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16
and keep warm.
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17
Divide gnocchi among serving plates and nap with tomato sauce.
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18
Serve with freshly grated cheese.
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19
Recommended Wine: 1994 Roero Arneis, Bruno Giacosa
