Gnocchi

Method

1. Heat the oven to 170°C/ 150°C fan/gas 3½. Lightly prick the potatoes with a fork several times, then cook for 1 hour 15 minutes until the tip of a thin, sharp knife goes right through a potato without resistance (this will depend on the size of your potatoes so check after an hour and keep an eye on them).
2. Cool for a few minutes, then peel. Push the flesh through a ricer or sieve into a large bowl, then add the egg yolks, flour and salt. Bring together in the bowl to form a dough, then turn out onto a clean, lightly floured work surface and roll into a thick sausage shape about 20cm long.
3. Cut the dough into 4 pieces, then cut one of the pieces in half. Form into a small sausage shape, then gently roll out into a thinner, longer log until it’s about 1.5cm thick. Using a very sharp knife, cut into 2cm lengths (see Know-how, below). Repeat for the other pieces of dough. Pinch each piece slightly in the centre to give it its classic shape, then put in a single layer in a tray lined with baking paper (you may need 2 trays).
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5. To cook the gnocchi, bring a large pan of salted water to the boil, then lift the baking paper by the corners to create a bag, and tip the gnocchi into the water. Leave to boil. When, after 1-2 minutes, they float to the top, scoop out using a slotted spoon.