Gnocchi with Cheese Sauce

Making homemade gnocchi is a biggish project, but well worth it. It's the kind of thing I'm a bottomless pit for. There are several different variations in the book, so I'll be trying again soon. One word of advice: do test a gnocchi or two in boiling water to make sure they don't just dissolve before you throw in the whole batch. I lost half my work on the first try. (I hadn't added enough flour.)

A basic gnocchi recipe:

6 medium potatoes
olive oil
1/2 a nutmeg, grated
sea salt and freshly ground black pepper
1 egg yolk
2-3 large handfuls of flour

Rub the potatoes with olive oil and prick with a fork. Bake in a 425 degree oven for one hour. Allow to cool for a couple minutes, then, when they are still hot scoop out the insides into a ricer. When you have smooth mashed potatoes, put into a bowl. Add nutmeg, salt, pepper, egg yolk, and some flour. Knead with your hands until you have a dry doughy consistency. You may need more four.

Once you have the dough roll it out into logs and cut into gnocchi sized pieces. Let rest in the refrigerator for at least 10-20 minutes. Boil for 4 minutes in salted water until gnocchi rises to the top of the water.

Cheese sauce

2 Tablespoons soft cheese
3 Tablespoons butter
6 Tablespoons heavy cream
a small bunch of fresh oregano
Parmesan cheese, for grating.

Put cheese, heavy cream and pepper in a pan on very low heat. Stir until smooth.