Potato Gnocchi Roman Style (Rome)

Pasta

Ingredients

Floury potatoes - 4 1/2 pounds

Salt

All purpose flour - 1 3/4 cups

Egg yolks - 2

Melted butter

Grated parmesan cheese

Wash but do not peel the potatoes. Cook them in boiling salted water until soft. Take them from the pan, peel and mash them in a large bowl until quite smooth. Add the flour and salt to taste. Beat in the egg yolks and mix to a firm dough or paste.

Break the dough into pieces and shape these into long rolls about the thickness of a finger. Cut the rolls into pieces about 1 inch long. Press each piece against a lightly flloured cheese grater to make a sickle-shape, then spread out ona  pastry board or table to dry.

Bring a large pan of salted water to a boil, add the gnocchi, a few at a time, as they rise to the surface, take them out with a perforated spoon, draining them well. Put at once into a hot dish and dress with melted butter and parmesan cheese. If preferred, the gnocchi can be dressed with either meat gravy or tomato sauce.

Serves 6