You will need … 2 pounds potato (yukon gold or russet), 1 1/4 cups all-purpose flour, 1 egg yolk, and a pinch of salt.
1. Scoop the insides out of baked potatoes and press through a potato ricer, use a food mill, or mash by hand until smooth.
2. Gather the potato into a mound on the counter, sprinkle with salt and let cool (about 15 minutes).
3. Make a well in the potato, pour egg yolk over cooled potatoes, and sprinkle with flour.
4. Gently fold the flour and egg into the potatoes until combined.
5. Gently squeeze, kneed, and pat the dough until it holds together and resembles a biscuit dough or cookie dough (the dough will be a little sticky). Do not overwork. Add a little more flour if too sticky.
6. Pat the dough into a 1 1/2 inch thick disk and divide unto 4 equal pieces.
7. On a lightly floured surface, roll each portion into a long “snake” (1/2 to 3/4 inch wide).
8. Cut the dough “snake” into 3/4-inch pieces.
9. Use fingertip to make an indentation in the center of each gnocchi.
10. Boil water. Place gnocchi into boiling water – when they float to the top, remove from pot.
11. Serve warm – just toss with your favorite sauce and enjoy!