Gnocci

Mix the potatoes , egg yolks and salt together until smooth then start adding the flour, bit by bit until the mixture holds together when squeezed
On a floured surface roll the dough into a long sausage about as thick as a thumb
Cut the sausage into 2 inch sections and roll it with the back of a fork to leave some lines
Leave them to dry for half an hour
Throw them into pan of boiling water and they are ready when they have been floating for a minute
Serve immediately as they don’t keep well