Serves 4 to 6

Ingredients:

2 pounds of potatoes
1 Large Egg Yolk
1 tablespoon salt
2 cups self rising flour

Preheat the oven to 375 degrees F.

Wash and dry the potatoes. Bake the potatoes until they are tender, about 1 hour. When the potatoes are cool enough to handle, peel and put through a potato ricer.

While still warm, place the prepared potatoes on a large board forming a mound with a well in the center. Add the yolk and the salt into the center. Slowly start adding the flour a little at a time, mixing well with your hands and continue until you have created workable dough. Quickly knead until you have achieved a smooth, pliable, sticky dough.

To shape the gnocchi, first break the dough into baseball-size pieces, and roll each piece into a log about the thickness of your thumb. Cut into 1-inch pieces. Place the prepared gnocchi on a lightly floured baking sheet. To cook, drop carefully into salted boiling water and remove as soon as they float to the surface. Drain and top with your favorite sauce.