Old Fashioned Potato Gnocchi

Beat the egg yolks and then combine with the mashed potatoes, mix well.

Add nutmeg, salt, pepper& apprx 1/2 cup flour.

Knead to gether and add remainder of flour (hold back a bit you can add it later) Knead until you have a slightly sticky consistency if too sticky add remainder flour.

Lightly dust your work surface with flour.

Form the dough into sausage like rolls about 3/4" thick, cut into 1" pieces Use a fork to flatten the gnocchi leaving an imprint from the tines.

Keep the fork rinsed clean so it doesn't stick.

Meanwhile fill a 3 quart pot with water and bring to a boil.

Drop about 18 gnocchis in at a time, they will sink to the bottom and when cooked float to the top When they are floating remove with a slotted sppon, sprinkle with a little olive oil, keep warm When ready to serve sprinkle with parmesan cheese.