<ul><li>2 medium Yukon gold potatoess - can substitute with russet potatoes </li><li>1/2 tsp Kosher salt </li><li>2 tsp Water </li></ul>

To start the gnocchi, preheat your oven to 400º degrees Fahrenheit. Place the potatoes onto a sheet of foil, add the salt and water, and wrap. Bake for approximately 40 minutes, or until cooked through. Peel the potatoes while they are still hot. Cut and rice the potatoes, making sure they don’t pile up in one spot. Let the potatoes cool completely before proceeding.

<ul><li>1 cup All-purpose flour </li><li>2 large Egg yolkss </li><li>1/4 tsp Kosher salt (or 1/8 tsp. table salt) </li><li>1/4 tsp freshly grated nutmeg </li><li>1/8 tsp white pepper </li></ul>

To make the dough, sprinkle the potatoes with a good amount of flour. Aerate the potatoes with a bench scraper, and then add the salt, nutmeg and white pepper. Break up the egg yolks and pour them over the potatoes. Cover the surface again with more flour. Continue to cut and gently lift the dough. Test the dough by squeezing it gently in your hand. It shouldn’t stick. Add a bit more flour, if needed. Once done, shape the dough into a rectangle and fold it a few times, using your fingertips to bring it together. Flatten the dough out until it is about the thickness of your finger. Sprinkle with flour and let rest about 5 to 10 minutes. Cut strips of dough, about the width of your finger, and sprinkle with flour so they don’t stick to each other. Roll out each strip and cut the ropes into 3/4 - inch pieces. Separate them slightly, and flour them well, so they don’t stick together.

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For a more rustic look, you can leave the gnocchi as is. Shaping the dough makes them look better, and also creates a little pocket to capture the sauce. This can be done with or without a gnocchi paddle. Once done, sprinkle with flour and cover with a clean dry cloth. Fresh gnocchi can sit at room temperature for 4 to 5 hours before cooking.

<ul><li>2 tsp table salt (1 tsp. per liter of water for boiling pasta) </li><li>4 tbsp Unsalted butter </li><li>8 fresh sage leavess </li><li>1 large pinch Kosher salt </li><li>1/4 cup grated Parmigiano-Reggiano (approx.) </li></ul>

To cook the gnocchi, bring a pot of cold water to a simmer. Place a large, heat proof bowl over the pot. Add the butter, sage and salt. Once this has melted, set aside. Gently place the gnocchi into the water, stirring now and again, to make sure nothing is sticking. Gnocchi takes only a couple of minutes to cook, so, as soon as they float to the top, lift them out. Allow the excess water to drain. Then place into the warm sage butter, toss gently and top with Parmigiano-Reggiano. Active Time: 45 mins<br /> Total Time: 2 hrs<br /> <br /> You can also freeze gnocchi raw. Just place them onto a tray and into the freezer. Once frozen, transfer to a freezer bag for up to 2 months. Do not let frozen gnocchi thaw. Cook them straight from the freezer in simmering water. http://media.rouxbe.com/assets/16384/logo_newasiancuisine_partner_logo.gif www.newasiancuisine.com/