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1
Peel potatoes and cut into 1 inch cubes.
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2
Place in a pot and cover with water.
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3
Bring to a boil and cook for 12 minutes.
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4
Drain potatoes and run through a ricer or ricer setting on food processor.
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5
Add flour and egg yolks, mix together with a fork until it starts to come together in a ball.
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6
Sprinkle flour on counter and place ball of dough on counter.
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7
Sprinkle the top with flour as well.
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8
Begin to work the dough until it comes together into a smooth ball.
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9
It should not be sticky, add flour as needed to get dough to workable consistency.
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10
Knead for 2-3 minutes.
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11
Divide dough into 4 equal sections.
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12
Take first section and roll with fingertips into a 3/4 inch thick log.
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13
Cut with pastry cutter into 3/4 inch wide pieces.
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14
Set aside on floured baking sheet until ready to cook.
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15
Repeat this with the other 3 sections of dough.
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16
Bring pot of water to boil and add salt.
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17
Place gnocchi pieces into the boiling water.
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18
When all pieces come to afloat, drain and set aside.
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19
In the meantime, place butter in nonstick skillet over medium heat.
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20
Remove all leaves from spring of Rosemary and chop up finely.
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21
Watch butter and add Rosemary as it starts to foam.
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22
Watch butter and stir occasionally.
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23
Just as butter starts to turn to brown, add gnocchi and stir around to make sure all pieces are coated.
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24
Let the gnocchi saute without stirring for 4 minutes until they begin to caramelize.
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25
Remove from pan directly to dish and sprinkle with cheese of your choosing.
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26
Garnish with chopped Italian parsley.
