Potato Gnocchi with Butter and Cheese

My husband wanted me to make this recipe he found in one of the Food & Wine magazines we have.  It was different, but pretty good!

Here is the picture from Food & Wine

Here is what mine looked like.  They were pretty sticky still, so I probably didn't add enough flour on them before cooking them.

Yields: 4 to 6 servings

INGREDIENTS
2 lbs baking potatoes (about 4)
2 large egg yolks
Salt
1/2 cup all-purpose flour, plus more for dusting
4 tbsp unsalted butter (I used margarine, that might have been my problem with the stickiness?)
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese

INSTRUCTIONS
1..Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork. Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer. Transfer the potatoes to the oven and bake for 15 minutes. Alternatively, bake the potatoes in the oven for about 1 hour, until tender.
2..Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes. Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks and 1 teaspoon of salt. Add the 1/2 cup of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.
3..Line a baking sheet with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope. Cut the ropes into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.
4..In a large, deep skillet of simmering salted water, cook the gnocchi until the rise to the surface, then simmer for 2 minutes longer. In a large nonstick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with the cheese and serve.

TIPS FROM ME
I chose the option to bake the potatoes for 1 hour in the oven, since I had other things to do at the time and I don't like to run around the kitchen, wait, and run around some more.

I don't have a ricer and I didn't know what one was.  I researched it, and apparently it is supposed to make your potatoes creamy.  Well, I just let mine whip for a while and it seemed really smooth to me!  So if you don't have a ricer, don't sweat it.  Just whip the potatoes as if you were making whipped potatoes.

There are other variations of Gnocchi.  Visit the Food & Wine website to learn how to add some flavor to your Gnocchi.  It's a fun snack or appetizer.  :)