Title: Basic potato dumplings
 Categories: Pasta, Italian
      Yield: 8 Servings
 
      8 md Potatoes
      1    Egg Yolk
      1 tb Salt
      2 c  All-Purpose Flour, Up To
           - 2-1/2 Cups
      1 tb Vegetable Oil
    1/4 c  Butter
    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.