Instructions: Peel and quarter the potatoes. In a 3 qt. saucepan cook potatoes, covered, in a small amount of boiling salted water for 20 to 25 minutes or till tender.

Drain well. Put the potatoes through a potato ricer or mash well. In a medium mixing bowl combine potatoes, 2 tbsp. chives, salt and pepper. Stir with a fork till combined. Use a wooden spoon to stir in enough of the 1 cup flour to form the mixture into a ball, adding 1/4 cup flour at a time.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining 1 cup flour till dough is soft and not sticky to the touch (this should take 3 minutes.) Divide the dough into 4 equal portions; divide each into 16 equal portions (for 64 total). Form into balls. Roll balls from a fork onto a waxed paper lined baking sheet, pressing lightly with the tines of the fork dipped in flour as you drop them. The gnocchi should have a dimple from your finger mark on one side and marks from the tine of the fork on the other. These will hold the sauce. Cover and chill the balls till you are ready to cook. Then prepare a large saucepan of boiling salted water and cook for 2 minutes or until gnocchi have risen to the top and have a bread like texture in the center. Remove with a slotted spoon; keep warm while making sauce.

In a 1 qt. saucepan, cook onion in butter until tender but not brown. Stir in 2 tbsp. flour. Add milk all at once and cook and stir till thickened and bubbly for 1 minute more. Remove from heat and stir in the cheese.

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