Instructions: ALYCE MANTIA Amy, here is what I do: Take 4 medium boiling potatoes (about 2 lbs). Boil in salted water until tender (30 minutes or so?). Drain and peel. Return to pan and mash over low heat with a potato masher until no lumps remain. Remove from heat and mix in 1 egg yolk, lightly beaten, and about a cup of flour. When well blended, turn onto a floured board and knead in more flour (may take as much as another cup, probably more like 1/2 cup) until soft and pliable but not too sticky. Cut in 4 pieces and roll each into a rope about as thick as your thumb. Cut into 1" lengths. Hold a fork, tines down, on the board with the curved side away from you. Roll each piece against the tines to make the little indentations about 1/2 way round and curve slightly (you really dont have to do this but it looks cute, and IS authentic). Place on a floured baking sheet as you do them. You can either cook right away or keep a few hours, uncovered, in the fridge. Try this sauce over them: Melt 1 tbsp butter in a medium pan. Add 1 clove garlic, very finely minced. Stir a couple of times and add 1 cup heavy cream. Cook, stirring constantly, until reduced to about 3/4 cup. Add 4 oz Gorgonzola and stir until melted. Now drop the gnocchi into boiling salted water and cook until they just rise to the top, 1 to 2 minutes. Remove to a heated platter with a slotted spoon or skimmer as they come up. Pour the sauce over them and sprinkle with 1/4 cup chopped toasted walnuts and serve at once. This is very rich, but WONDERFUL! Let me know if this works. Regards from Memphis, Alyce

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.