Steam or bake the potatoes until it’s tender and be easily poked with a knife.

While the potatoes are still warm, peel and then either grate or use a ricer. Spread the warm grated potatoes around to cool it down a little.

Then whisk the egg yolk and spread it on the potato along with the salt. Using a form mix it around.

Next step is to form the dough by adding a tablespoon of flour at a time. Use a bench scrapper or something similar to incorporate the flour to the potato. DO NOT KNEAD. I used about ¼ cup of the flour and saved the rest to be used while rolling and shaping the gnocchi.

Once the flour is incorporated, use your hand to bring it together to form a dough without kneading. (watch the video)

Then divide the dough into 4 portions.

Work with one portion at a time. Dust little flour and roll the dough with both hands to form a thin log.

Cut the rolled log into 1 cm dumplings.

Using a gnocchi board or a fork start shaping the gnocchi. Dust little flour on the gnocchi board or the fork and press one dumpling gently, then roll gently. Another eay way to form the ridges is to gently press the form on the dumplings. The ridges help to hold the sauce onto it instead of slipping away when tossed.

Layer the shaped gnocchi on a cookie sheet dusted with flour. Let it dry for 30 minutes.

Then bring a big pot of water to boil and drop the gnocchi without overcrowding the pot. Fresh gnocchi take less than 4 minutes to cook. Once it floats, it’s ready. While the water boils and the gnocchi cooks, simultaneously place a skillet (preferably nonstick) with little butter or oil in it at medium high heat. Then drain the boiled gnocchi immediately from hot water to the hot skillet, toss for a minute before tossing with your choice of sauce.

Enjoy it warm and fresh.