1. Scoop the potatoes from their skins and run through a food mill or potato ricer.

2. Stir in the egg yolks and butter and mix well.

3.  Add the flour and mix until incorporated.

4. Turn onto a lightly floured board and knead to form a uniform dough. Add small amounts of flour as needed to prevent sticking

5. Divide the dough into 8 uniform parts and roll each into a long “snake” the width of a finger.

6.  Working with a sharp chef’s knife, cut the rolls into ¾-inch pieces, forming the gnocchi.

7. Gently roll each gnocchi over the back tines of a fork while pressing your thumb on the reverse side to form a pocket for catching the sauce.

8. Drop the dumplings into a large pot of generously salted boiling water and cook until they rise to the top—approximately 3 minutes.

9. Remove the gnocchi with a slotted spoon and serve immediately with your choice of sauce.

Note:
If you’re preparing the gnocchi in advance, use a slotted spoon to transfer the cooked gnocchi into a bowl of ice water to stop the cooking. Remove to a clean bowl and toss with a bit of olive oil to prevent sticking. Store in the refrigerator for 2–3 days. To reheat, bring the gnocchi to room temperature, then cook in boiling water for 1–2 minutes. Remove with a slotted spoon, sauce as desired and serve.