Gnocchi alla giordano

Ingredients:

2 pounds baking potatoes
1 cup all-purpose flour
1 whole egg plus
1 egg yolk, lightly beaten
2 tablespoons unsalted butter, softened
1 teaspoon salt
Freshly grated parmesan cheese
Tomato sauce

Preparation:

Boil the potatoes in their jackets, drain, peel and put through a ricer or food mill.
While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt.
Place the potato mixture on a floured board and knead lightly. The dough will be soft.
Roll the dough in 1″ thick sticks about 10″ long. Cut each roll into 3/4″ pieces.
Rub each pieces of dough lightly over the coarse side of a cheese grater.
In a large pot of boiling salted water, cook the gnocchi until they rise to the top of the water.
Using a slotted spoon, remove the gnocchi to a warm bowl.
Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.