Preheat oven to 35o

Bake the potatoes until they are just soft.  Wrap the potato(es) in foil. Be sure to cut into the potato so it won't explode in the oven. Add a little water to the foil pack to steam/bake the potato)

When the potato(es) are done, peel them and cut into chunks.

Press the chunks through a potato ricer onto a countertop in a thin layer

Add about 3/4s of the flour and the salt and start mixing.

Then mix in the egg yolk. You want to create a dough that just comes together, is still slightly sticky and is not dry. You might not need all of the flour - I did not.

Knead the dough for 30 seconds to a minute - DO NOT OVERKNEAD.

Cut the dough into six pieces.

Carefully roll each piece into a snake like roll about as wide as your index finger.

Using a bench knife or other type of knife cut the ropes into small pillows about 1/2" big

If desired gently press the gnocchi into the tines of a fork.

Heat a large pot of salted water to a gentle boil - you don't want it to be too active.

Add half of the gnocchi. Wait for them to rise to the top and then let them simmer for three minutes.

Carefully drain the gnocchi for use in your recipe.