Potato Gnocchi

Ingredients

• 2 lbs whole baking potatoes
• 2 beaten egg yolks
• 1 1/2 cups flour
• Pinch of salt
• Your favorite pasta sauce

Directions

1. Heat your oven to 350 degrees F. Prick each potato in several spots with a fork so steam has a way out while they bake.
2. Put the potatoes in the oven, still in their skins, and bake until they are tender, about 1 hour. Move them to a rack, split them open, and let them cool while extra steam escapes. Scoop the potato flesh out of the skins, then mash it in a large bowl and loosen it with a fork so it is fluffy. If you have a potato ricer, this is exactly the moment to use it. The dough behaves best when the potatoes are still warm.
3. Add the flour, egg yolks, and a pinch of salt. Use your hands to bring everything together into a soft, workable ball, and stop there. This is not the time to overdo it.
4. Flour your work surface. Pull off a piece of dough at a time and, using your hands, gently shape it into a long rope about 3/4 inch across. Keep your touch light here; use your fingertips to coax the dough outward instead of pressing it down.
5. Slice the ropes into pieces about 1 inch long. With a fork tine or your fingertip, press into each piece and give it a small roll so it gets an indentation. That little groove is where the sauce will settle later. As you shape the gnocchi, set them on a flat baking pan that has been lightly floured or lined with wax paper.
6. If you want to freeze the gnocchi ahead, freeze them on the floured or lined tray first. Once they are frozen, transfer them to a freezer bag so they are easier to store. When you are ready to cook them, add the frozen gnocchi straight to the simmering water in the next step.
7. Bring at least 6 quarts of salted water to a boil in a shallow saucepan. Carefully add the gnocchi, working a few at a time. When they float up to the top, lift them out with a slotted spoon and let them drain well, then place them on a warm serving dish. Cook the remaining gnocchi the same way.
8. Once all the gnocchi are cooked, pour heated pasta sauce over them and finish with parsley. Serve immediately.