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1
Preheat the oven to 350F.
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2
Place the potatoes on a baking sheet.
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3
Rub them with olive oil and sprinkle with salt, then place in the oven and bake for about 1 hour, or until tender.
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4
Transfer the potatoes to a rack and let rest until cool enough to handle.
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5
Lay a sheet of parchment paper on a baking sheet.
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6
Put the potatoes through a ricer, letting them fall onto the parchment and discarding the skins as you go.
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7
Spread the potatoes out on the parchment and allow them to rest until warm, but not hot enough to cook the egg yolks.
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8
Gather up the parchment and dump the potatoes into a medium-size bowl.
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9
Add the egg yolks to the potatoes and stir to combine.
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10
Sprinkle the flour over the top of the mixture and knead gently in the bowl until the egg and flour are distributed.
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11
Turn the dough out onto a floured board and continue to knead, adding extra flour as necessary, until the dough is no longer sticky.
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12
Divide the dough into quarters.
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13
Roll each quarter into a log about 1/2 inch in diameter, then cut crosswise into 1-inch intervals.
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14
If your recipe calls for sauteing the gnocchi, you can leave them as little dumplings.
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15
If you want to create ridges to hold sauce, you can use either a gnocchi paddle or the tines of a fork.
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16
For the gnocchi paddle, roll each dumpling gently but firmly diagonally across the paddle, letting each dumpling fall onto a well-floured sheet pan as you finish.
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17
To use a fork, invert the fork so that the tines point down.
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18
Starting at the tines nearest the handle, roll the dumpling firmly but gently down the tines, creating a bit of a curve and ridges as you go, allowing the dumpling to fall off the ends of the tines and onto a well-floured baking sheet.
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19
You can hold the gnocchi on a baking sheet, as long as they are not touching, for a few hours, but better yet, do as we do in the restaurants.
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20
We blanch them at this point, which enables you to hold the gnocchi for up to a day in the refrigerator.
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21
To blanch, bring a pot of salted water to a boil.
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22
Cook the gnocchi, 15 to 20 at a time, just until they float to the surface, 1 to 2 minutes.
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23
Either add sauce and serve immediately, or place on an oiled baking sheet and cover with plastic wrap.
