Potatisgnocchi

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1. 1
   Gather and prepare all ingredients. Preheat the oven to 400°F.
2. 2
   Pierce the potatoes with a fork and place them on a parchment-lined sheet tray. Bake for 1 hour until fork-tender.
3. 3
   When they have cooled enough to handle but are still warm, peel the skin or scoop out the insides of the potatoes and place them in a bowl. I got 2½ cups of cooked potatoes. (You can season, oil, and air-fry the skins for a snack)
4. 4
   Using a ricer, potato masher, or fork, mash the potatoes until smooth so there are no lumps.
5. 5
   Add the yolks and salt. Using a fork, combine.
6. 6
   Sprinkle in ½ cup of flour. Using the fork, mix the flour into the potatoes.
7. 7
   Add the remaining flour. Use your hands and continue to work it into the potatoes until they are no longer sticky or wet. Add a dusting of flour if needed. Be careful not to overwork.
8. 8
   Lightly dust your counter with flour and place the dough on the surface. Knead the dough for one minute, incorporating a dusting of flour if it is sticking.
9. 9
   Divide the dough into quarters and let the dough rest for 10 minutes.
10. 10
    Roll each dough quarter into a rope, about ½-inch to ¾-inch thick. Add more flour if the dough is sticking.
11. 11
    Using a butter knife or bench scraper, cut the ropes into ¾-inch pieces.
12. 12
    Lightly flour your hands. Gently, but firmly, pinch each piece of gnocchi, then roll it on the back of a fork to create grooves. Continue until all they are all shaped, placing them on a floured tray.
13. 13
    Bring a medium pot of water to a boil. Once at a boil, gently place the gnocchi in the pot. Make sure not to overcrowd, and work in batches if needed. After 2 minutes, they will begin to float. Once they begin to float, they are cooked and should be removed promptly. Avoid overcooking them in the water because they will turn mushy. Using a slotted spoon, remove them and place them on paper towels to drain. Continue cooking until all the gnocchi are done.
14. 14
    Melt 1 Tbsp butter in a medium skillet over medium heat. Once melted and hot (the butter should be almost browning), place half the gnocchi in a single layer in the pan. Cook undisturbed for 3 minutes, until they are crispy and brown. Using tongs, flip, and continue cooking for another 3 minutes. Continue with the remaining tablespoon of butter and gnocchi.