MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Gnocchi alla Giordano
  Categories: Italian, Pasta
       Yield: 8 servings
       2 lb Baking potatoes
       1 c  All-purpose flour
       1    Whole egg plus
       1    Egg yolk, lightly beaten
       2 tb Unsalted butter, softened
       1 t  Salt
            Freshly grated Parmesan
            Tomato sauce
   (Anna Teresa Callan’s “Menus for Pasta”)
   Boil the potatoes in their jackets, drain, peel and put through a
   ricer or food mill. While the potatoes are still warm, blend in the
   flour, add the egg, egg yolk, butter and salt.
   Place the potato mixture on a floured board and knead lightly; the
   dough will be soft. Roll the dough in 1 thick sticks about 10 long.
   Cut each roll into 3/4 pieces.
   Rub each pieces of dough lightly over the coarse side of a cheese
   grater. In a large pot of boiling salted water, cook the gnocchi
   until they rise to the top of the water. Using a slotted spoon,
   remove the gnocchi to a warm bowl. Sprinkle with Parmesan cheese, top
   with tomato sauce and serve at once.