Categories: Pasta, Italian 
      Yield: 8 servings 
  
      8 md Potatoes                                 - 2-1/2 Cups 
      1    Egg Yolk                            1 tb Vegetable Oil 
      1 tb Salt                              1/4 c  Butter 
      2 c  All-Purpose Flour, Up To          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 it's 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 
  don't 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.