Boil the peeled potatoes until soft, then mash them.

Add half the amount of flour relative to the mashed potatoes.

Mix in 1 egg yolk and knead lightly until the flour is just incorporated.

Roll the dough into long strips and dust your hands and board with flour.

Cut the strips into bite-sized pieces and shape them into small balls.

Boil the gnocchi in water until they float to the surface, then remove them.

Drizzle olive oil over the boiled gnocchi to prevent sticking.

Pan-fry the gnocchi until golden brown on each side.