1kg potatoes
2 egg yolks
2 tablespoons parmesan cheese
1-1/2 cups plain flour
Prick potatoes and leave skin on - put in oven and bake until tender. (do not boil potatoes as this gets them too soggy) Peel off skin. Mash very finely - do not use food processor - I use the masher I had for baby food. Add egg yolks and Parmesan cheese and mix. Move mixture to a lightly floured surface and slowly add flour until dough forms.
Do not use too much flour and do not over knead.
Roll out small portions like "snakes" about 1 and a half cm thick. Cut them in small pieces and roll onto a fork to get indentation.
Boil salter water and drop in gnocchi. When they come to the surface (about 2 minutes) they are ready to eat. Take out with a slotted spoon and add sauce and eat.
OR place on floured tray, on single level and freeze immediately. (once frozen, you can put into portion sizes). When you want to eat them, place in boiling salted water straight from the freezer. They will keep for months.
My mother would also add butter to the potato mash mix to make it creamier - that's up to you.
Use good quality parmesan cheese - it makes the world of difference. (ie, dont use the Kraft stuff)
