Rye-Potato Gnocchi

• 2 pounds baking potatoes (about 4)
• 2 large egg yolks
• Salt
• 1/2 cup plus 2 tablespoons dark rye flour, plus more for dusting
• 4 tablespoons unsalted butter
• Freshly ground black pepper
• Freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 400.
2. Pierce the potatoes all over with a fork.
3. Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer.
4. Transfer the potatoes to the oven and bake for 15 minutes.
5. Alternatively, bake the potatoes in the oven for about 1 hour, until tender.
6. Halve the potatoes.
7. Scoop the flesh into a ricer and rice the potatoes.
8. Transfer 2 slightly packed cups of riced potatoes to a bowl.
9. Stir in the egg yolks and 1 teaspoon of salt.
10. Add the rye flour; stir until a stiff dough forms.
11. Knead the dough gently until smooth but slightly sticky.
12. Line a baking sheet with wax paper and dust with flour.
13. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope.
14. Cut the ropes into 3/4-inch pieces.
15. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.
16. In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer.
17. In a large nonstick skillet, melt the butter.
18. Using a slotted spoon, add the gnocchi to the butter.
19. Season with salt and pepper and cook over high heat for 1 minute.
20. Sprinkle with the cheese and serve.

baking potatoes, egg yolks, salt, dark rye flour, unsalted butter, freshly ground black pepper, cheese

Taken from www.foodandwine.com/recipes/rye-potato-gnocchi (may not work)