Put the potatoes in cold water and bring to the boil. They can be peeled
before cooking, if you prefer, to avoid having to handle them when they
are boiling hot, but you should be aware that in this way they will not
keep their mealy consistency. This is the case, in general.
Boil for half an hour over medium heat, drain, peel (protect your hands
with a tea towel so as not to get scalded) and mash. Place on a pastry
board or on top of the kitchen table.
Blend in the flour a little at a time (not all in one fell swoop), one
whole egg, one egg yolk and a little salt.
Work the mixture in your hands until you get a soft pap (be careful that
it does not tick to your fingers; if it does, add yet more flour to the
mixture, sprinkling it in lightly and progressibely mixing it in).
Shape the dough into long sticks that you will cut at an angle into half-an-inch-long
strips. As you work, put them on a tea towel and dust with flour.
Boil in light-salted water. It will take only a few minutes (when the
"gnocchi" start coming to the surface). drain and pour some
meat sauce over or else, quite simply, sage-flavoured butter.
In any case, always dredge liberally with freshly grated Parmesan cheese
before serving at table.