For the gnocchi:

1. Have large pot of salted water on stove heating to a boil
2. Peel and cut potatoes into 1 ” pieces
3. Cook until fork tender
4. Drain and allow to cool for at least 5 minutes
5. Run potatoes thru a ricer or mix with beater until resembling mashed potatoes
6. Allow to cool until cool to the touch ( can be refrigerated )
7. Add 1½ cups flour to start. Add egg, egg yolk garlic powder and salt and pepper to taste.
8. Mix until dough forms
9. Convert dough to counter dusted with flour and knead dough until smooth and not sticky. You may have to add flour to create.
10. Cut off small portions and roll out to form ½ inch rope.
11. Cut into ½ pieces
12. Continue until all dough is cut

To form the gnocchi:

1. Using a fork take each piece of dough and roll the dough down the fork while pressing in with your finger to ” hollow the inside”.
2. Continue until all dough is rolled.
3. At this point arrange all gnocchi on a baking sheets.
4. (You can freeze at this point and when frozen, transfer to ziplock bags and store for up to 6 months in the freezer)

To make the sauce:

1. In a large saute pan melt the butter and mix in flour and cook over medium heat for 3 mins stirring often.
2. Wish in milk until flour and butter mixture is combined.
3. Turn heat to medium -low and allow to thicken, whisking often.
4. Once sauce reaches desired thickness turn off heat
5. Add Parmesan cheese, garlic powder, and sun-dried tomatoes and mix
6. Add salt and pepper
7. Dice fresh basil leaves and add to sauce and mix.

To prepare dish:

1. Bring a large pot of salted water to a boil
2. Add gnocchi about a cup at a time.
3. Allow to cook until they float to the top
4. Remove with slotted spoon and place in large bowl
5. Continue until you have cooked all the pasta
6. To serve, simply spoon sauce onto the bottom of plate and add about 1½ cups cooked pasta on top of sauce and garnish with Parmesan cheese and serve