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
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″ thick sticks about 10″ long.
Cut each roll into 3/4″ pieces.
Rub each piece of dough lightly over the coarse side of a cheese grater over a large pot of boiling salted water.
Cook the gnocchi until they rise to the top of the water.
Using a slotted spoon, remove the gnocchi to a warm bowl.
Sprinkle with Parmesan cheese, top with tomato sauce and serve.