Rosemary Lemon Gnocchi:
1 # Idaho Potatoes
2 Egg Yolks
¼ Cup of Pecorino
1 Tablespoon of Chopped Rosemary
1 Tablespoon of Lemon Juice
1 teaspoon of Sugar
3/4 Cup of Flour
2 teaspoons of Salt
1 teaspoon of Black Pepper
Bake potatoes at 375 for about 60 minutes or until soft to the touch.
Allow the potatoes to cool and scoop the inside of the potatoes, discarding the skins.
Pass through a potato ricer or food mill.
Add remaining ingredients and mix until incorporated, being careful not to over mix, as this will toughen the end product.
Roll dough on a floured surface into thin strips, cut into cubes. Roll on a gnocchi board (can also be rolled on the back of a fork).
Cook in 6 quarts of boiling water until they float.