2 lbs blue potatoes
1 ¼-1 ½ cups flour
3 large egg yolks
½ to 1 tablespoon sea salt
3 tbs chopped fresh herbs (tarragon, thyme, chives, oregano – or whatever you have that’s fresh)

Bake potatoes in 350 degree oven until cooked (can steam or boil but let them dry well before proceeding to the next step). Scoop out the flesh and press through a ricer. Place potatoes on the counter with ½ cup of flour and make a well in the center and add egg yolks, then ½ cup flour and salt. Mix ingredients with a dough scraper quickly. Add more flour as necessary until dough forms and is barely sticky on the outside. Pull off a section of dough and role on lightly floured surface into a snake about ½ inch thick. Cut into ½ inch pieces and form into a ball and roll over the back of a fork or gnocchi paddle.

Cook in boiling water until gnocchi rises to the surface and then remove with a skimmer. They can be cooled in ice water and then sautéed before serving (in butter or olive oil until) or frozen on a parchment lined cookie sheet and stored in a freezer bag. I have also frozen them before cooking in the boiling water.

I served mine with a dice of fresh heirloom tomatoes (peeled, and drained of juice) heated through and I garnished with a touch raw ewe milk feta from Back Forty Artisan Cheese (www.icelandicsheep.ca). YUMMMMM….