Gnocchi

From Scratch. Don't fear the potato dumpling, it's simple and delicious. Not to mention a quick 'go-to' meal if you have bare cabinets. Three ingredients, that's all! I don't use recipes all too often, so I paid close attention to how much of what I was using.

4 average size Yukon Gold Potatoes
4 Egg Yolks (no whites)
1 C Flour
Salt and Pepper

Boil potatoes with skin on. One able to pierce easily, bring one of out water at a time. They need to stay hot to keep the proper consistency. Peel potato and mash through potato ricer* into mixing bowl. Once all 4 potatoes are done, add the yokes and flour into the bowl. Stir until all ingredients are mixed then form into a ball. Take small portions off of the ball and roll out into little logs (be sure to flour the workspace). Cut into 1 inch (or whichever you prefer) pieces. Once all dough is cut, place into water, that is at a rolling boil. Once Gnocchi rise to the top, they're done. It's that easy!
Serve with your favorite type of sauce. We had a homemade marinara with shredded chicken.

*If you do not have a potato ricer, a masher will work. I have a Pamered Chef cheese grater, and I use the smallest grate and it works wonders!