3 lb. potatoes
2 egg yolks, beaten
2 tbsp. salt
1 c. sifted flour
1/4 c. butter, melted
boiling water
1/3 c. grated Parmesan cheese

Boil and mash potatoes. Add egg yolks and 2 tsp. salt, beating well. Add melted butter. Then, add flour gradually, adding enough so a dough is formed. Knead dough until smooth. Break off pieces and curl on the tines of a fork. Add the remaining salt to a large pot of boiling water. Drop gnocchi into the pot, a few at a time. When they come to the surface, remove and drain. Keep warm. Place in serving dish. Pour hot tomato sauce over and sprinkle with grated Parmesan or Romano cheese.