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

Tomato sauce

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 pieces of dough lightly over the coarse side of a cheese grater.

In 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 at once.