Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 md Potatoes - 2-1/2 Cups
1 Egg Yolk 1 tb Vegetable Oil
1 tb Salt 1/4 c Butter
2 c All-Purpose Flour, Up To 1/2 c Grated Parmesan Cheese

Puncture potatoes in several places with a fork. Bake 1 hour in a
350F oven or until tender. Remove and discard skins. Mash potatoes
through a ricer or food mill into a large bowl, and let cool a
little. Add egg yolk, salt, and 2 cups flour. Mix well. Knead
dough on work surface or board into a ball. It should be soft and a
little sticky. If it's too sticky, add a little flour. Lightly
flour surface and hands. Break dough into egg-size pieces. Roll
until thickness of thumb. Cut roll into 1-inch pieces. Push each
Gnocchi against the back of a fork to imprint a pattern. This helps
them absorb more sauce (and makes them a little prettier). Arrange
them on a floured tray. Fill a large saucepan 2/3 full with salted
water. Bring to a boil. Add oil and dumplings. Stir, to make sure
they don't stick t bottom. When they come to surface, let them cook
10-12 seconds more. Remove with a slotted spoon as they are done.
They get soggy if overcooked (they absorb more moisture than regular
pasta). Serve with butter and Parmesan cheese or your favorite sauce.

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