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1
Preheat the oven to 375.
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2
Spread 1 1/2 cups of the salt on a baking sheet.
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3
Set all the potatoes on the salt and bake for 1 hour, or until tender.
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4
Let cool.
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5
Peel all of the baked potatoes.
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6
Work them through a ricer into a large bowl.
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7
Mix in the remaining 2 tablespoons of salt, the egg yolks and 1 1/2 cups of the flour.
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8
Turn the dough out onto a lightly floured work surface and knead it gently 3 or 4 times; add more flour if necessary to keep the dough from sticking.
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9
Cut the dough into 6 pieces and cover with a barely damp kitchen towel.
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10
Bring a large pot of water to a boil.
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11
Prepare a large bowl of ice water.
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12
Working with 1 piece at a time, roll the gnocchi dough on a lightly floured work surface into a 3/4-inch-thick rope.
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13
Cut the rope into 1/2-inch lengths.
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14
Using your thumb, roll each piece along the back of the tines of a fork to make indentations.
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15
Transfer the gnocchi to a lightly floured baking sheet.
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16
Salt the boiling water.
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17
Add one-third of the gnocchi and stir gently until they begin to rise to the surface, then cook until just tender, about 1 minute longer.
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18
Using a slotted spoon, transfer the gnocchi to the ice water, then drain well on paper towels.
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19
Repeat with the remaining gnocchi.
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20
In a large bowl, toss the gnocchi with the olive oil.
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21
Spread on 2 baking sheets.
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22
In a very large skillet, melt 2 tablespoons of the butter.
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23
Cook the butter over moderate heat until it begins to brown, about 1 minute.
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24
Add one-third of the pecans and cook, stirring, until toasted, about 2 minutes.
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25
Add one-third of the gnocchi and cook until golden brown and warmed through; transfer to a bowl.
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26
Repeat with the remaining butter, pecans and gnocchi in 2 more batches.
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27
Serve immediately.
