Rye-Potato Gnocchi - baking potatoes

Method

• Preheat the oven to 400.
• Pierce the potatoes all over with a fork.
• Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer.
• Transfer the potatoes to the oven and bake for 15 minutes.
• Alternatively, bake the potatoes in the oven for about 1 hour, until tender.
• Halve the potatoes.
• Scoop the flesh into a ricer and rice the potatoes.
• Transfer 2 slightly packed cups of riced potatoes to a bowl.
• Stir in the egg yolks and 1 teaspoon of salt.
• Add the rye flour; stir until a stiff dough forms.
• Knead the dough gently until smooth but slightly sticky.
• Line a baking sheet with wax paper and dust with flour.
• On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope.
• Cut the ropes into 3/4-inch pieces.
• Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.
• In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer.
• In a large nonstick skillet, melt the butter.
• Using a slotted spoon, add the gnocchi to the butter.
• Season with salt and pepper and cook over high heat for 1 minute.
• Sprinkle with the cheese and serve.