Egg potato gnocchi

Choose good quality potatoes floury, boil them in a little water or steam, without Peel.

Peel still hot, arrange them on the kitchen table top liberally with flour and smash them with a rolling pin so as to obtain a smooth paste with no lumps.

Egg yolks become incorporated we ourself and a pinch of salt and, working with light (with the fingertips), continue to mix with other flour until mixture is smooth and thick that it cuts off the table in only one piece.

Then roll it in your hands, form large 2 cm and cords, with a sharp knife dipped in flour, and cut into many pieces 2 cm long.

Pass them one at a time on the concave side of the prongs of a fork and press in the middle with the Middle index fingertips together, pushing them towards the stem of the bitefork.

Install them as in a single layer on a floured cloth.

Cook, a dozen at a time in plenty of boiling salted water; 5 minutes after they came to the surface, mine with a spoon with holes, completely sgrondano, passing as in a soup-tureen already sprinkled with grated cheese and season layering gnocchi and cheese Alternately, until the exhaustion of one and other.

Let braise for at least 5 minutes before serving, or in hot, in the oven at 60° c until use.

The cheese must not Brown, but simply merged.