Preheat oven to 425. Poke potatoes with a fork several times on each side and then place on a baking sheet. To cook faster and help air circulate around the potatoes, place potatoes on a rack on top of the baking sheet. Cook for 45 minutes or until soft.
Let potatoes cool. Remove skins and place flesh in large mixing bowl. Use dough blender to mash the potatoes into small pieces.
Mound potatoes on a flat surface and create a well in the center. Add 3 egg yolks (reserve one for a spare), parmesan, nutmeg and salt and pepper to taste. Mix together with hands.
Add flour in increments and knead until dough can be rolled and hold form. If it's too wet, add more flour. If it's too dry, add the spare egg yolk. Form the dough into a ball and cut into quarters.
On a well floured surface roll each quarter into a tube until it's ½ an inch in diameter. Cut the dough at ½ inch intervals and put pieces on a floured baking sheet.
Bring a pot of water to boil. Cook the gnocchi in small batches, for about 90 seconds or until they float to the top (store bought might take longer, but will also rise to the top when done).
In a medium-size frying pan melt butter. Add in the sprigs of rosemary. Cook until butter is frothing and small browned bits form at the bottom of the pan. When butter starts to brown, remove from heat immediately. Add gnocchi to the butter and toss. Season to taste with salt and pepper, then enjoy!
Like this recipe? It first appeared on my other site The Brooklyn Cook