Gnocchi

• 4-5 LB (~6 MED) baking potatoes
• 6 egg yolks (slightly beaten)
• 900 GR all-purpose flour

1. Bake potatoes in oven until tender.
2. Let cool just until you can skin them, right before you make the gnocchi. The potato needs to be warm, or else the gnocchi will not turn out right – the flour and potato will not bind with the egg.
3. Scoop out potato flesh and put through ricer into a bowl. Add egg yolks. Incorporate ~600 GR of the flour and mix until a dough is formed. Place on counter.
4. Using some of the rest of the flour, knead lightly until you have a nice dough formed, one that is not too sticky but yet is not super firm. If you feel you have obtained the right texture for the dough, do not continue to use all the flour.
5. Cut the dough into three sections with a pastry scraper. Roll out the sections into cords and then, with the pastry scraper, cut the cords into one inch little gnocchi. Set gnocchi on a lightly floured towel until ready to use.
6. Bring a large pot of salted water to the boil.
7. Add the gnocchi and put on a lid. When the water comes back to the boil, remove lid.
8. When the gnocchi float to the top, cook for one minute longer (taste to determine done-ness).
9. With a spider, remove gnocchi into either your waiting pan with sauce, or to a serving dish.
10. You may with to cook the gnocchi in batches.

Yields 8 portions.