Potato Gnocchi

Ingredients
4-5 medium sized baking potatoes (like Russet)
2 egg yolks, slightly beaten
1 1/2-2 cups flour
Pinch of salt

Preheat oven to 400 degrees

Wash the potatoes and poke holes in them. Bake them on a cookie sheet for 40 minutes or until soft.
Peel the skins from the potatoes while they are just cool enough to work with (should still be warm). Mash them until fine, then fluff them with a fork so that they are not compact.
Add eggs, flour and salt. Mix by hand just until together, making sure not to compact the dough.
Roll out logs of dough to about 1 inch diameter (again, make sure that you are not squishing the dough, it should be pillowy).
Cut into 1 inch sections. Using a fork, depress each side of the gnocchi.

Bring a pot of salted water (1-2 tsp) to a boil. Add gnocchi. Remove it from the pot with a slotted spoon as soon as they start floating.
Cover with some sort of sauce for deliciousness.

(Next time I will try making a sweet potato base. I'll let you know how that goes.)