Potato Gnocchi

Preheat the oven to 450 degrees F.

Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top.

Bake until slightly overcooked, about 1 hour, then cool to room temperature.

Cut potatoes in half and scoop out the flesh. Reserve the potato skins, if desired, for another use.

Pass the potatoes through a potato ricer or food mill. You should have about 2 cups.
In a large bowl, whisk together 3 of the egg yolks, the cheese nutmeg, salt and pepper.

Add the potatoes and mix well.

Sprinkle 1/2-cup of flour over the potatoes, and using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour little by little, folding a pressing the dough until it just holds together.

Work any dough clinging to your fingers back into the dough. If the mixture is too dry add another egg yolk or more water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4-6 pieces.

Roll each piece into a rope about 1/2-inch in diameter.

Cut into 1-1/2 inch long pieces. Lightly flour the gnocchi as you cut them.

You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, or the tines of a large fork turned upside down. As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper. Cover with a kitchen towel and set aside until ready to cook, up to several hours.

When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface.

Removed the cooked gnocchi with a skimmer, shake off