Gnocchi with Chavrie Goat Cheese

Bake the potatoes at 350°F until tender.

Split in half and scoop out the pulp.

Rice the pulp and mix with egg yolks, egg and Chavrie mix well.

Incorporate the flour until a stiff dough is formed.

Roll out the dough and cut into the desired shapes. Roll over the tines of a fork.

Cook in boiling salted water.

Serve the gnocchi tossed with butter or olive oil and chopped parsley.