Gnocchi

FOR THE GNOCCHI: Preheat the oven to 350 degrees F. Bake the potatoes for 45 minutes or until a fork inserted in the center comes out clean. To make the peeling of the hot potatoes a little easier, hold the potato with an oven mitt or kitchen towel and scrape out the flesh with a spoon. Puree the potato flesh through a ricer or food mill. As you are ricing the potatoes, let them fall evenly in one layer onto a large pan; this helps the potatoes cool and reduces excess moisture. Refrigerate until cool, about 15 minutes.

Transfer the potatoes to a clean work space and pull them together, making a well in the center. Crack the egg into the center and add 1 teaspoon of the salt. With your fingertips, work the potato and egg together to make a rough dough. Sprinkle 1 cup of flour over the potato mix and gently combine. If the dough feels wet, add a bit more flour (up to 1 1/2 cups). Knead the dough until it is smooth and uniform, 3 to 4 minutes. If you are uncertain about the dough, pinch off an inch piece and boil it. If it is mushy you will need to add a bit more flour.

Form the dough into a rectangle and cut it into 8 equal pieces. On a flat work space, roll each piece into a ropelike cylinder, about 18 inches long and the width of your finger. This can be awkward at first, but glide your fingers out over the dough, working it back and forth while gently pulling outward. Lightly dust each piece with flour.

Place 2 lengths of dough horizontally in front of you. With a knife, cut across the dough to make 3/4-inch pieces. Repeat with the remaining lengths.

Spread the gnocchi in a single layer on a tray so they don't stick together, and refrigerate for 2 to 3 hours, until ready to serve. To cook the gnocchi, bring the water to a boil with the remaining 2 teaspoons of salt. Gently add the gnocchi to the boiling water and cook until the gnocchi float back up to the surface, 2 to 3 minutes. Drain the gnocchi and toss with Asparagus and Ham Sauce (see recipe) and Parmesan cheese.

NOTE: If you are going to freeze the gnocchi, add the full amount of flour to the recipe; otherwise they will be mushy when boiled.