you will need
1 kg floury potatoes, scrubbed
Sea salt, to taste
2 free-range egg yolks
2 T Parmesan, grated
125–185 g plain flour
Preheat the oven to 200°C. Pat dry the 1 kg of floury potatoes and place on a large baking tray. Prick numerous times using a fork, then sprinkle with salt, to taste. Bake for 50 minutes to 1 hour, or until light and fluffy. Hold the potatoes in a dishcloth and scoop out the flesh.
Using a potato ricer, mash the flesh, then mix in the 2 free-range egg yolks and 2 T of grated Parmesan.
Gradually stir in 125 g plain flour and, when a loose dough forms, transfer to a lightly floured surface and knead gently.
Work in enough extra flour to make a damp, pliable but not overly sticky dough. Divide into 6 portions and roll out “ropes”, about 1.5 cm thick. Cut into 1.5 cm-long pieces, then press a finger into each piece to create a concave shape. Gently press one side of each dumpling with the tines of a fork.
Add the gnocchi to a saucepan of boiling water in small batches and cook for 1–2 minutes, or until they float to the surface. Remove using a slotted spoon and drain.