2 lbs. potatoes, cooked and put through ricer
1 1/2 c. flour
1 1/2 oz. parmigiano, grated
1/2 c. potato flour (pure di patate scelte granulare)
4 egg yolks
Salt white pepper
Put potatoes in center of counter. Pour flour on top (potato flour keeps gnocchi from being tough). Make well. Add egg yolks, salt and pepper. Wearing disposable gloves, mush together incorporating flour to make dough. Sprinkle 2-3 times with additional potato flour. Knead until smooth. Form into a ball. Using a bench scraper or knife, portion out a section and roll into a long 1/2 inch roll. Cut gnocchi into little “pillows” about 1/2 inch square using the bench scraper or knife. Toss with semolina flour or potato flour so they don’t stick together. Spread on cookie sheet and freeze . Store in Ziploc bags until ready for use. To prepare for serving: Boil in salted water for 3-5 minutes until they float.