Rye-Potato Gnocchi

1. 1

   Preheat the oven to 400.

2. 2

   Pierce the potatoes all over with a fork.

3. 3

   Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer.

4. 4

   Transfer the potatoes to the oven and bake for 15 minutes.

5. 5

   Alternatively, bake the potatoes in the oven for about 1 hour, until tender.

6. 6

   Halve the potatoes.

7. 7

   Scoop the flesh into a ricer and rice the potatoes.

8. 8

   Transfer 2 slightly packed cups of riced potatoes to a bowl.

9. 9

   Stir in the egg yolks and 1 teaspoon of salt.

10. 10

    Add the rye flour; stir until a stiff dough forms.

11. 11

    Knead the dough gently until smooth but slightly sticky.

12. 12

    Line a baking sheet with wax paper and dust with flour.

13. 13

    On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope.

14. 14

    Cut the ropes into 3/4-inch pieces.

15. 15

    Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.

16. 16

    In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer.

17. 17

    In a large nonstick skillet, melt the butter.

18. 18

    Using a slotted spoon, add the gnocchi to the butter.

19. 19

    Season with salt and pepper and cook over high heat for 1 minute.

20. 20

    Sprinkle with the cheese and serve.

* Per serving · 4 servings · Values may vary.