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1
Preheat the oven to 400.
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2
Pierce the potatoes all over with a fork.
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3
Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer.
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4
Transfer the potatoes to the oven and bake for 15 minutes.
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5
Alternatively, bake the potatoes in the oven for about 1 hour, until tender.
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6
Halve the potatoes.
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7
Scoop the flesh into a ricer and rice the potatoes.
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8
Transfer 2 slightly packed cups of riced potatoes to a bowl.
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9
Stir in the egg yolks and 1 teaspoon of salt.
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10
Add the rye flour; stir until a stiff dough forms.
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11
Knead the dough gently until smooth but slightly sticky.
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12
Line a baking sheet with wax paper and dust with flour.
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13
On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope.
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14
Cut the ropes into 3/4-inch pieces.
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15
Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.
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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.
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17
In a large nonstick skillet, melt the butter.
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18
Using a slotted spoon, add the gnocchi to the butter.
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19
Season with salt and pepper and cook over high heat for 1 minute.
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20
Sprinkle with the cheese and serve.
