I Gnocchi Alla Piemontese

• 1 lb. of potatoes
• 3 ozs. of flour
• 1 <

Boil or steam the potatoes and, while still hot, rub through a sieve. Then mix in a basin with the flour, the egg and yolk of egg, and season with salt and pepper. Roll into small balls the size of a walnut, flatten out in the shape of small cylinders, and poach in boiling salted water for 10 minutes. Drain and serve with a little gravy or