Did I marry him for love or gnocchi???

Even though my hubby and I are both chefs we never really compete. There is no real 'head chef' in our kitchen.... except when it comes to gnocchi. Delicious gnocchi I can make, sure, but my boys gnocchi is like a gift from the heavens. I beg him, "tell me". Tell me the secret. "How do you get the air into my morsel of gnocchi?" "How is it so light and fluffy?" "How can it be so delicious and full of flavour and then disappear in my mouth?" Of course, as far as I can tell we have the exact same approach. We use the exact same ingredients but his magic hands (or some secret ingredient) make all the difference. So I can help you no more then give you his gnocchi recipe, his helpful hints, his serving suggestions and then maybe you too will make gnocchi better then me. Good Luck! If you can master this recipe you will be very proud of yourself, and so will I.

Gnocchi
8 bintje (very important) potatoes
2 sebago (very important) potatoes
6 egg yolks
just enough flour to combine

Roast potatoes (whole) and pass through a tamis (or ricer)
While warm (also important) add yolks
Finally add enough flour to hold mixture together

Roll thumbnail size pieces and blanch in salted water until 1 minute after they have reached the surface.

Hints
Roasting the potatoes ensures they won't become waterlogged. If they do they require a lot of flour to make a dough. (too much flour = heavy gluey gnocchi, yucky)
Cook in batches rather then crowding the pot.
If you are going to pan-fry the gnocchi (as per serving suggestions) refresh blanched gnocchi in ice cold water and remove immediately.

Pan-Seared gnocchi w butter emulsion and spring greens
4 serves of perfect gnocchi
4 knobs of butter (100 grams about)
200 mls chicken stock (or veg)
12 asparagus spears blanched (cut into inch size pieces)
1 cup Fresh peas blanched (defrosted frozen will be fine)
Seasoning
Truffle oil if you have some

Heat a non stick pan and add some olive oil.
Being sure not to overcrowd the pan cook the gnocchi until it is golden brown on both sides
Deglaze the pan with chicken stock and reduce slightly
Add in the cold butter and create and emulsion
Add the blanched greens to this and heat through
Serve with shaved parmesan and a drizzle of truffle oil

yum yum yum

OK. Good Luck (he was reluctant to share this treasure, so I hope you give it a go)