Egg Potato Gnocchi

Preparation:

Preparation: Choose good quality floury potatoes, boil them in a little water, or better with steam, without peeling them. Peel them while still hot, place them on the kitchen table, cover them generously with flour and flatten them with a rolling pin to obtain a smooth, lump-free paste. Incorporate the egg yolks and a pinch of salt and, working lightly (with your fingertips), continue to mix with more flour until you obtain a homogeneous and thick mixture that comes off the table in one piece. Then roll it under your hands, form 2 cm thick cords and, with a sharp and floured knife, cut them into many 2 cm long pieces. Pass them one at a time on the concave part of the tines of a fork and press them in the center with the fingertips of the index finger of the middle finger together, pushing them towards the handle of the fork. Place them gradually in a single layer on a floured cloth. Cook them, about twenty at a time, in plenty of salted boiling water; 5 minutes after they have come to the surface, they are extracted with a slotted spoon, they are completely drained, they are passed gradually into a bowl already sprinkled with grated cheese and seasoned by alternating layers of gnocchi and grated cheese, until all of the other. They are left to stew for at least 5 minutes before serving, or they are kept warm in the oven at 60 degrees until used. The cheese must not grate, but simply melt.