1.1 kg Pontiac, Desiree or Dutch cream potatoes, washed thoroughly and with skin left on.
6 egg yolks (or 2 medium eggs + 1 yolk)
2 tablespoons olive oil
1 heaped tablespoon flaky salt, crushed, or 2 level teaspoons of cooking salt
330 grams plain flour plus extra flour for rolling the gnocchi
Potato ricer – available from kitchen hardware stores
Place the potatoes in a pan and add 2 cups of water. Bring the pan to the boil and immediately turn to simmer. Cook the potatoes until a sharp knife is easily inserted into the potato. Drain the potatoes then peel them while they are still warm. Pass the potato through a potato ricer into a large bowl (the potato ricer incorporates air into the mixture and makes them nice and light).
In a small bowl mix the egg yolks, oil and salt together for a minute with a fork. Mix the egg into the potatoes. Gently fold the flour into the potatoes with a metal spoon then incorporate the rest of the flour by gently squeezing the potato mixture by hand (rough handling will push the air out and make the gnocchi tough).
On a floured bench, pick up a small amount of gnocchi dough and shape it into a fat sausage with your fingers. Place this dough onto the bench and gently roll it by hand to the shape of a thin sausage. Then with a sharp, flat-bladed knife cut pieces off, the size of a small stone - approximately 1+1/2 cm. Place the gnocchi onto a floured tray and continue rolling until the tray is full and the dough is finished. The gnocchi can be frozen at this stage.
Heat a stockpot of salted water to boiling and add the gnocchi, they will sink to the bottom of the pan. When the water comes to the boil again and the gnocchi have risen to the surface, turn the heat to simmer and cook the gnocchi for a further 2-3 minutes. With a slotted spoon remove the gnocchi, drain and place them in a serving bowl.
Cook the gnocchi just 1 tray at a time; the gnocchi will be soft so gentle handling is a must.
If you are preparing the gnocchi to be eaten a few hours or days later, place the tray in the freezer as the gnocchi will absorb the flour on the tray and become sticky and impossible to handle. Place the frozen gnocchi into a freezer bag and seal. These can be kept frozen for 2 months.
Serve the gnocchi with your favorite pasta sauce and shaved parmesan cheese.