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.
