Potato Gnocchi With Tomato-Basil Sauce

• 4 medium-size Idaho potatoes
• 2 egg yolks
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• 2 cups all purpose flour
• 1/2 cup olive oil
• 4 cloves garlic, peeled and thinly sliced
• 1 1/2 pounds cherry tomatoes, cleaned
• 1/2 pound yellow cherry tomatoes
• 1 cup whole basil leaves
• Salt and freshly ground black pepper to taste

1. Peel the potatoes, and boil them until tender.
2. Drain, and refrigerate overnight.
3. Mash the potatoes well, or pass them through a ricer until smooth.
4. Spread the potatoes on a flat surface, and make a well in the middle.
5. In a bowl, beat the egg yolks and pour them into the center of the well.
6. Add the olive oil and salt and pepper.
7. Stir slowly.
8. While mixing, knead in the flour and the potatoes a little at a time.
9. The dough should be moist but not sticky.
10. On a floured work surface take one-fourth of the dough, and knead until it feels smooth (about 2 to 3 minutes).
11. Roll the dough into a log approximately 1 inch thick.
12. Cut the log into 1/2-inch-long pieces.
13. Dust the pieces with flour.
14. Repeat with the rest of the dough.
15. To give the dough the traditional gnocchi shape, place a piece of dough over the side of a cheese grater that has three or four long smile-shaped holes.
16. Press the dough down over the hole, and gently roll it out to give it a shell shape.
17. (This takes a few tries to get the technique.)
18. Repeat with all the dough.
19. Bring a large pot of lightly salted water to a boil.
20. Add the gnocchi all at once, and stir gently so they do not stick to the pot.
21. When they are done they will float to the top.
22. With a perforated spoon, remove them and serve immediately, or drop them into ice water until needed, then briefly reheat in boiling water.

potatoes, egg yolks, extra virgin olive oil, salt, flour, olive oil, garlic, cherry tomatoes, tomatoes, basil, salt

Taken from cooking.nytimes.com/recipes/7826 (may not work)