Mr. Yeehaw

2 lbs potatoes, russet (2 large or 3 medium)

Rice into bowl

Spread and let cool until steam dissipates

Heat pot with 4 inches of water until simmer

1 cup flour

2 egg yolks, beaten

¾ tsp salt

Mix until combined

Knead until smooth

Cut dough into quarters

Roll into ¾” cylinders

Cut into ¾” pieces

Flour fork and indent pieces

Add gnocchi pieces to water until floats

3 tbsp butter

Add gnocchi pieces after floating

Stir until coated

1 tbsp butter

Half of the gnocchi

Stir and cook until brown

Repeat with remaining gnocchi

Serve with parmigiano reggiano