• 2 ¼ LBS MEALY POTATOES
• 1 EGG
• 2 EGG YOLKS
• 2 ½  CUPS FLOUR
• GENEROUS PINCH OF SALT

In a pot of salted boiling water cook the potatoes for about 25 minutes. Remove from the water and let the potatoes cool slightly to let the steam escape from them. When cool enough (but not cold) to handle, pass them through a potato ricer and salt lightly. Knead together the potatoes, egg and egg yolks. Slowly work in as much flour as needed to produce a smooth, supple dough that does not stick to your fingers. Gnocchi should be fluffy and delicate.

On a floured work surface, form finger-width logs from the dough. Cut each log into ¾-inch pieces and gently roll each one over the back of a fork (because genuine gnocchi must have groves to better hold the butter or sauce) to give each one their ridged characteristic texture. Lay out on a very lightly floured cloth.Bring a large pot of salted water to a boil and cook the gnocchi in small portions, less they all stick together, until they rise to the surface. While they are cooking stir occasionally and slowly just to keep them separated. Remove with a slotted spoon (pouring into a colander will make them fall apart) and prepare in your favorite way.

NOTE: If you would like to give the gnocchi a little lemon flavor, add freshly grated lemon zest from 2 lemons to the egg yolks and beat in with a fork before adding to the dough.

GNOCCHI SORRENTINA

Gnocchi:

• 1 MEDIUM SIZED DRY POTATO–like Russet
• 1 CUP FLOURPINCH OF SALT
• 1 EGG YOLK
• 1 TBS EXTRA VIRGIN OLIVE OIL–plus some extra for greasing the casserole dish
• A SPRIG OF BASIL

Sorrentina Sauce:

½ CUP TOMATO SAUCE

2 OZ MOZZARELLA

CUBEDBASIL LEAVES–a few torn

¼ CUP PARMESAN CHEESE–DIVIDED

Wash the potato. Boil it in salted water until cooked through–app 30 minutes. Wait a few minutes until the potato is cool enough to handle and then peel it, mash it with a potato ricer and then allow it to cool some more on a slightly floured board.Make a well in the center of the potato pile and sprinkle some flour on the outer edge. Put the egg yolk in the well with salt and the olive oil. Mix lightly with your hands incorporating the flour into the potato and egg until you have a soft manageable dough. You may not need all the flour and there is a slight chance you might need a bit more. The mixture should not be sticky when you roll it into a ball.Roll the ball in a bit of flour flatten it a bit and then slice into 5 or 6 pieces. Roll each piece into long logs that are no thicker that a hot dog using a minimal amount of flour. Cut each log into 1/2”-pieces and using your thumb slide each piece over thetings of a fork to produce ridges. These ridges will capture the sauce.

Cooking the Gnocchi:

Cook the Gnocchi in salted boiling water for a few minutes (stirring lightly to keep them moving and not sticking together) until they rise up to the top of the pot. Scoop out with a large slotted spoon or kitchen spider and place gently in a large frying pan with some of the sauce on the bottom so that the Gnocchi don’t stick. Top withshredded mozzarella, a sprig or two of basil and saute’ for a few minutes. Place the pan in an oven pre-heated to 350º and bake for about 15 minutes. Sprinkle with theremaining Parmesan cheese and serve.