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From Dorothy McNett's recipes at www.dorothymcnett.com. Makes about 30 - 35 gnocchi. Great served with a simple Clam Sauce, or any sauces as desired or even just simply just the way it is! Have fun with your gnocchi!
2 russet baking potatoes, medium sized
Wash potatoes and peel them using a vegetable peeler. Cut into quarters and place in a glass or ceramic batter bowl, sprinkling with the water. Cover with a glass or ceramic lid and cook in microwave using 4 minutes per potato as a guide, or until potatoes are fork tender. Allow to stand, covered, for at least 10 minutes and then mash them, using a potato ricer or masher to get them nice and smooth but not beaten with a beater as you do not want them "fluffy", just nicely smoothly mashed. You should have 1 generous cup of mashed potatoes. Place back into the bowl and stir with a spatula to smooth them out. Allow to cool another 10 - 20 minutes and then blend in the whisked egg yolk, cheese, and flour. Shape into a rough ball and place on work surface and gently knead to make a smooth surface. Divide into 4 parts and then roll each part with your hands into long ropes about 1/2 inch in diameter. Don't make them too big or they will be doughy. Cut into 3/4 inch pieces. Hold a table fork back side up and press each one lengthwise to make gentle fork lines on them but not to flatten them much. Let them rest about 10 minutes before boiling. While they are resting, in a saute pan heat the olive oil or butter along with the herbs. Turn off the heat. Bring a large pasta cooking pot of water to a boil, adding some salt. When fully boiling, cook about 15 - 20 gnocchi at a time. They will sink, and when they come to the surface (takes about 2 minutes), cook another 1 minute. With a slotted spoon or scoop remove them to the saute pan of herb mixture and continue cooking the rest.
Recipe created 2015-08-11.