Gnocchi
1¾ lb Idaho Potato, (3 large) 2 Egg Yolks, 1¾ - 2 cups flour
Place potatos in a kettle and add cold water to cover. Add salt and bring to a boil. Add potatos and simmer until the potatos are tender but not mushy. Peel potatos and process through a ricer or food mill. DO NOT make mashed potatos. Add egg yolks and blend well.
Scoop flour onto a flat surface. Knead potatos adding flour gradually. Add only enough flour to make a firm, soft, and delicate dough. Too much flour will make them tough.
Shape the dough with the palms to make a thick sausage shape. With a knife cut into a dozen pieces. Roll each slice into a long cigar shape and then cut into bite size pillow shaped pieces. Flour and set aside.
Drop the pieces of dough into a large quantity of boiling salted water and cook until they rise to the surface. Drain quickly and chill under cold running water. The gnocchi can be frozen at this point.
When you want to serve drop the pieces once more into a large quantity of boiling salted water and cook until they rise to the surface fagain. Drain and serve with sauce of your choice.