(makes about 21/2 cups – 625 ml)
• 10 old potatoes (of the floury kind – about 1 kg)
• 3 heaped dessert spoons of flour
• 2 egg yolks
• 2 knobs of butter
• 2 dessert spoons of olive oil
(Enough for 4 people)
3 dessert spoons of grated parmesan (then what you need to serve dish at table) Sage
1 teaspoon of salt
Put the potatoes into a large saucepan, cover them with cold water, bring to the boil and cook for about 30-40 minutes, or until they are soft.
Peel them and pass them through the vegetable mill. Turn the purée into a bowl and add the flour, the grated cheese and a teaspoon of salt. Work the mixture well with your hands. Add in the egg yolks and keep working the mixture until you get a soft and elastic paste.
Taste and adjust for salt.
Sprinkle a work top with flour. Take the paste and shape it into a ball, pass it through the flour and let it stand on a plate for about 10 minutes. Take small pieces from the dough ball and, with your hands floured, shape out a long narrow roll to cut into little sections. As soon as the gnocchi are made, lay them on a tea towel and sprinkle then lightly with flour.
Set on the flame a large saucepan of salted water with 2 dessert spoonfuls of olive oil and have a colander ready, lying on top of another pan.
Throw the gnocchi 5 or 6 at a time into the boiling water.
When they rise to float, leave them on the surface of the water for another 1- 2 minutes, then gather them gradually with a strainer and put them in the colander. Finally turn them into a very warm oven-proof dish and flavour them with melted butter and sage. They should be eaten sprinkled with a good measure of grated parmesan.