Potato Gnocci with Marinara Sauce

4 large potatoes, peeled
1 cup parmesan cheese, divided
1 cup flour
2 egg yolks1 ½ tsp salt
½ cup butter, divided
2 cups tomato sauce (optional)

Cook potatoes in boiling water until tender. Drain and mash. Add ½ cup parmesan cheese, flour, egg yolks, salt & 1 tbsp butter, mixing well. Using 1 cup potato mixture at a time, roll into finger shapes (small ropes) and cut into 1” lengths. Cook in a large quantity of simmering water for 3 – 5 minutes until potato shapes rise to the surface. Drain well and place in a baking dish. Melt remaining butter and combine with remaining cheese. Pour over casserole. Bake at 350º for 15 – 20 minutes. Serves 6.

Potato Gnocci may be served with or without a sauce. If desired heat tomato sauce (canned or homemade) and pour over top of casserole before baking. Serve with additional sauce.

Laura