Rosemary-Asiago Gnocchi

1-1/2 lbs russet potatoes

1/2 cup flour
1/4 c. grated Asiago cheese
2 egg yolks
1/4 t. allspice
2 T. finely chopped rosemary
1 t. salt
1/4 t. black pepper

Boil potatoes whole until soft enough to mash--20-40 minutes, depending on the size of the potatoes.  When they are tender, remove from water and cool until you can handle them.  Peel potatoes and cut into chunks.  Run through a potato ricer into a mixing bowl.  Add flour, cheese, egg yolks, allspice, rosemary, salt & pepper and mix well.  Add more flour if needed.

Flour your hands, pick up a chunk of dough and roll it into a rope about 1/2 inch thick.  Repeat with the rest of the dough.  Cut the ropes into 1/2-3/4 inch lengths, flouring the pieces as you go.  Place the pieces on a baking sheet lined with wax paper, cover with plastic wrap and place in refrigerator until ready to cook. 
To cook:  Place gnocchi in a large pot of boiling salted water. They will rise to the top when they are done.  Remove from the pot with a large slotted spoon. 

Cheese sauce

1 cup milk
1 T. cornstarch
1/4 c. grated cheese asiago cheese.

Mix milk and cornstarch, heat until thickened.  Remove from heat and add cheese.  Mix until blended. 
Mix with gnocchi to serve.