How to make potato gnocchi
The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi. After baking the potatoes, peel and rice them (or use a potato masher on them) when they're just cool enough to handle. Then let them release steam and fully cool before making the gnocchi dough.
Prepare the gnocchi dough by mixing the egg yolks, salt, and flour with the cooled riced potatoes. Gently fold the flour into the potatoes until it's incorporated into the dough, being careful to not knead or overmix the dough, which will make your gnocchi tough or gummy. After rolling the dough, cutting it, and boiling the gnocchi, a simple butter and Parmesan pan sauce is all you need to finish these classic Italian dumplings.
