Gnocchi Alla Giordano

Anononymous 7-30-05

2 pounds Baking potatoes

1 cup All&-;purpose flour

1 Whole egg plus

1 Egg yolk, lightly beaten

2 tablespoons Unsalted butter, softened

1 teaspoon Salt

Freshly grated Parmesan cheese

Tomato sauce

Boil the potatoes in their jackets, drain, peel and put through a ricer

or food mill. While the potatoes are still warm, blend in the flour,

add the egg, egg yolk, butter and salt. Place the potato

mixture on a floured board and knead lightly; the dough will be

soft. Roll the dough in 1\\\