8 md Potatoes
1    Egg Yolk
1 tb Salt
2 c  All-Purpose Flour, Up To
- 2-1/2 Cups
1 tb Vegetable Oil
1/4 c  Butter
1/2 c  Grated Parmesan Cheese

Puncture potatoes in several places with a fork. Bake 1 hour in a 350F
oven or until tender. Remove and discard skins. Mash potatoes through a
ricer or food mill into a large bowl, and let cool a little. Add egg yolk,
salt, and 2 cups flour. Mix well. Knead dough on work surface or board
into a ball. It should be soft and a little sticky. If its too sticky,
add a little flour. Lightly flour surface and hands. Break dough into
egg-size pieces. Roll until thickness of thumb. Cut roll into 1-inch
pieces. Push each Gnocchi against the back of a fork to imprint a pattern.
This helps them absorb more sauce (and makes them a little prettier).
Arrange them on a floured tray. Fill a large saucepan 2/3 full with salted
water. Bring to a boil. Add oil and dumplings. Stir, to make sure they
dont stick t bottom. When they come to surface, let them cook 10-12
seconds more. Remove with a slotted spoon as they are done. They get soggy
if overcooked (they absorb more moisture than regular pasta). Serve with
butter and Parmesan cheese or your favorite sauce.