Title: Potato gnocchi (adapted from a marcella hazan recipe)
 Categories: Taste
      Yield: 4 Servings
 
    3/4 lb Russet or Baker's potatoes,
           Preferably old, unpeeled
    3/4    To 1 cup unbleached flour
      2    Egg yolks
           Salt to taste
           Simple tomato sauce of
           Choice
           Freshly grated Parmesan as
           An accompaniment, if
           Desired
 
  Bake potatoes 45 minutes at 375 degrees.
  
  Remove skins and force potatoes through the medium disk of a food
  mill into a bowl and beat in 3/4 to 1 cup of flour, 2 egg yolks and
  salt to taste. Transfer mixture to a lightly floured board and gently
  knead dough, adding additional flour, if necessary, to form a soft,
  smooth but slightly sticky dough. Do not overwork dough.
  
  Divide dough into three equal parts. Working with one piece of dough
  at a time roll it into a rope about 1 inch in diameter and cut it
  into 3/4-inch pieces. Gnocchi may be transferred to a lightly floured
  baking sheet and chilled for 30 minutes.
  
  The gnocchi can be cooked as is or they can be shaped.
  
  To shape gnocchi: Using a fork with rounded long, slim tines, and
  holding it parallel to counter, concave side facing you, press a
  piece of dough against the inside curve of the fork just below the
  prongs using your index finger. Flip dough away from tip of fork in
  the direction of the fork's handle
  
  In a large pot, bring 4 quarts water to a boil. Add salt to taste and
  enough gnocchi to cook without crowding the pan. Once gnocchi have
  floated to surface simmer for 10 to 15 seconds more, or until just
  firm. With a slotted spoon transfer gnocchi to a bowl. Cook remaining
  gnocchi in same manner and keep warm.
  
  Divide gnocchi among serving plates and nap with tomato sauce. Serve
  with freshly grated cheese.
  
  Yield: 4 to 6 servings
  
  Recommended Wine: 1994 Roero Arneis, Bruno Giacosa