3-4 lbs baking potatoes 1 1/4c flour plus more as needed(To make more or less, the ratio is 1/3c of flour for every 1lb of potatoes.)2 whole eggs1 egg yolk

Equipment: ricer

*Pierce the potatoes all over with a fork. Then bake in the microwave, about 16 minutes total, rotating potatoes half way through.*Once potatoes are cooked, allow to cool just until you can handle them. Pour flour onto work surface and create a large well in the center.*Peel the potatoes and rice them into the flour well.*Beat the eggs and yolk and pour on top of potatoes. With well floured hands knead into dough. If dough is wet add flour, if dry and crumbling use a little warm water to bind dough together.*Prepare a foil pan with flour. Cut a piece of dough from the ball and roll into a 1/2 inch thick snake. Then using a sharp knife, cut into 1/2 inch squares.*Roll each square down the front of a fork using your thumb to form a small well in the center.*Place each completed gnocchi on prepared pan.*When all the dough has been rolled, bring a large pot of salted water to a boil.*Working in batches, boil the gnocchi just until they float. Use a slotted spoon to remove them from the water and place them directly into a bowl with your favorite sauce. Gnocchi go well with almost any type of pasta sauce.*Top with parmegian cheese and serve immediately.