Gnocchi Dough

Have Fun! Heat oven to 220 C / 428 F Bake the potatoes over a wire OR on a baking tray padded with rock salt (if available) until a fork pierces them smoothly. Peal potatoes and mash them into a mixing bowl. Chill the puree to room temp Add egg yolks and mix thoroughly Add sifted salt, pepper and any other herb or spice and mix thoroughly Add sifted flour in batches until the mass forms to a dough that you can roll without sticking too much Flour your hands and a work surface. Roll a long even sausage like shape of dough and cut it to the desirable size Gnocchi. Place them on a floured tray separated from each other. *TIP* to give the Gnocchi its famous shape, simply roll the dumpling over a fork in one continuous motion Cook them in salty boiling water for a few seconds or until they float to the surface of the pan.