Step 1

So start off by preheating your oven to 400 degrees. While that's preheating get a big enough tray to fit 4 large Yukon Gold Potatoes. Cover the whole bottom of the tray with salt. Poke holes all around the potatoes before laying them down in the tray of salt. When the oven is preheated, put the potatoes in the oven for 45-60 minutes or until a knife goes through the potato with no force.

Step 2

When they're done, let them rest for 10 minutes before peeling them. Peel them and pass them through a potato ricer(if you don't have one of these, just pass them through a sieve. Just make sure to give them a rough mash before putting them through the sieve). Put 1 egg yolk and 1/3 cup of flour in there with the potatoes. Start to kneed the everything together in the bowl. If it's too wet, add a little bit more flour. Try not to over work the dough though.

Step 3

When the dough is nice and smooth, let it rest for 20-30 minutes.

Step 4

After it's done resting. Roll it out into a "log" shape. About half a inch thick. Cut them to 3/4th of a inch long. This should be the perfect size. You can give them shapes if you want, but I just leave them how they are.

Step 5

Get a pot of water boiling and boil them until they start to float. When they're boiling immediately transfer them to a hot pan(medium high heat) with a generous amount of butter in it. Let those get nice and crispy, flip to the other side, and repeat the process.

Step 6

Add some sage after the first flip if you want that in there. Remove the crispy gnocchi onto a plate and garnish with a whole bunch of Parmesan Reggiano, fresh cracked black pepper, and Calabrian Chili Oil. Or you could put them in a bowl and top with a whole bunch of pesto!

Step 7

Enjoy!