1. Wash potatoes, 2 tb salt and place in oven at 350 for 40-50 minutes, until slightly soft, but cooked through
  2. Once cool enough, cut potatoes in half and scoop out potato, run potato through a ricer or food mill
  3. On large cutting board, spread out potato, mix in egg yolks, 1/4 cup romano, remaining salt, pepper, thyme, garlic, potato starch, stir together with a dough scraper
  4. Add 1 cup of flour, work together, add more flour little by little til dough doesn’t stick to board anymore.
  5. Place a pot of salted boiling water to cook gnocchi
  6. Roll gnocchi into 3/4 inch thick rolls in remaining flour, then cut 1/2 thick slices. Roll with a fork to put ridges in (optional)
  7. In Saute Pan render diced pancetta until crispy
  8. Place gnocchi in boiling water until they float then transfer to casserole dish
  9. Cover gnocchi with Stancato’s Classic Cheese Sauce, add basil and pancetta. Top with Ricotta, romano and fresh ricotta
  10. Place in oven at 425 degrees for 15 minutes
  11. Enjoy