---

Wash the potatoes thoroughly, cover with cold water, bring to the boil,
then cook them whole in boiling salted water, approx. 25mins or until well cooked. Drain and
when just cool enough to handle, pass through ricer or drum sieve. Work quickly, potatoes
must be hot.
On a clean surface place the potatoes and add the yolks, gently fold through
whilst adding the flour for the mix to come together. Season well. Rest for 5 minutes.
The mix should not be sticky enough that it sticks to your hands.
Divide the dough into 4. roll each piece into a sausage shape, 2cm in diameter,
divide each sausage into 2cm lengths and roll with floured hands.
To cook
Bring a large pot of salted water to the boil
Do not overcrowd the pot when you add the gnocchi
As soon as they float to the surface, remove and refresh in iced water.

An alternative way to cook potatoes for gnocchi is to bake them whole on a layer of
salt until they are quite soft. Pass through ricer as normal whilst hot.