Italy − Gnocchi Alla Giordano

Italy − Gnocchi Alla Giordano
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 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