The first way that I am going to try and cut back on the food waste in our house is to keep as little as possible in the freezer. The best way to do this is to go to the grocery store the day that I am going to bake or cook. Yesterday I decided that I was going to try my hand at making gnocchi from scratch. Although I have had gnocchi many times before I have never made it myself. Being that this is my husband's favorite meal and I am a baker by trade, I thought I would give it a go. The recipe is easy to follow and they turned out wonderful!
Gnocchi
adapted from gnocchirecipe.com
1 1/2 cups flour
2 eggs yolks, beaten
2 lbs. Russet potatoes
1 tsp. salt
Parmesan Cheese
A ricer can be used to mash the potatoes but is not necessary. If you do not have a rice, a simple fork will do the job just as well.
Bake the unpeeled potatoes at 350 degrees for an hour or until fork tender. Let the potatoes cool just until you can handle them. Scoop out the inside of the potatoes and throw away the skins. Pass the potatoes through the ricer, or mash with a fork. Do this until there are no lumps in the potatoes.
Add the egg yolks, flour, and salt to the mashed potatoes to form a dough. This is very important to make sure that you do not overwork the dough. You want to work the dough as little as possible till is comes together so that the gnocchi come out light.
Roll the dough by hand, on a floured surface, into three-quarter-inch rolls. Continue to handle to dough lightly. Use your finger to roll out the dough and not your whole hand. Cut the dough into one-inch pieces. 
Use your finger to round the dough pieces and than roll them on a fork to mark them.
Cook the gnocchi in batches of 15-20 when water is boiling. Remember to always salt your pasta water! Remove the gnocchi when they float at the top of the pot. Drain them and place in a bowl.
Mix with your favorite tomato or pesto sauce and than finish with a garnish of fresh Parmesan cheese. Serve and Enjoy!
