Potato Gnocchi with Tomato Sauce

 2 lbs baking potatoes (3 or 4 large)

tomato sauce (recipe here)

2/3 to 1 cup all-purpose flour, divided

1 egg yolk

1/2 tsp salt

1/8 tsp ground nutmeg (optional)

Grated Parmesan cheese

Slivered fresh basil

1. Preheat oven to 425.  Pierce potatoes several times with fork.  Bake 1 hour or until soft.  Meanwhile, prepare Tomato Sauce.
2. Cut potatoes in half lengthwise; cool slightly.  Scoop out potatoes from skins into medium bowl; discard skins.  Mash potatoes until smooth.  Add 1/3 cup flour, egg yolk, salt and nutmeg; mix well to form dough.
3. Turn out dough onto well-floured surface.  Knead in enough remaining flour to form smooth dough.  Divide dough into 4 pieces; roll each into 3/4 0 1 inch wide rope.  Cut each rope into 1 inch pieces; gently press thumb into center of each piece to make indentation or roll over tines of fork.  Place finished gnocchi on lightly floured kitchen towel in single layer to prevent sticking.
4. Bring 4 quarts salted water to a boil in large saucepan over high heat.  To test cooking time, drop several gnocchi into water; cook 1 minute or until they float to the surface.  Remove from water with slotted spoon and taste for doneness.  (If gnocchi starts to dissolve, shorten cooking time by several seconds).  Cook remaining gnocchi in batches, removing with slotted spoon to warm serving dish.
5. Serve gnocchi with sauce; sprinkle with cheese and basil.