Gnocchi (Potato Dumplings) for Four

First of the Cacao Kitchen Recipe Series, Gnocchi:

4 Large Idaho Russet Baking Potatoes
2 Egg Yolks
4 teaspoons of Butter
2 cups Flour (or more)

Bake potatoes in 450F oven for 45 minutes. Cut potatoes in half and scoop into bowl with egg yolk and butter. Mix with spoon until well blended. Add one cup of flour and mix until all flour is absorbed into potatoe mixture. Drop mixture onto a floured surface; kenad until a uniform douch is achieved. Divide doug onto 8 uniform parts. Roll each part into a long, finger-sized roll. Cut roll every 3/4" so that what you end with is a small dumpling. Roll each dumpling over the tines of a fork. Drop dumplings into salted, boiling water and cook at a rolling boil for about 3 minutes or until gnocchi rises to the top. Remove and place on a serving plate to keep warm, or, cool gnocchi in cold water. Drain, add some olive oil and keep gnocchi in refrigerator up to 3 days. To use, just put gnocchi in boiling water for 2 minutes. Serve with any sauce you like.

(recipe taken from the Fior D'Italia Restaurant newsletter, May 2006. Happy birthday, Fior!)