1.4 kg (3 pounds; about 4 large) baking potatoes, scrubbed 250 grams all-purpose flour 1½ teaspoons kosher salt 2 egg yolks, lightly beaten
Heat the oven to 425°F/220°C. Prick the potatoes with a fork and place directly on the oven’s middle rack. Bake until tender and easily pierced with a knife, 60 to 70 minutes.
When the potatoes are cool enough to handle but still warm, peel off the skins. Pass them through a ricer onto a paper towel–lined sheet pan or gently mash them with a potato masher or fork (if using a masher/fork, remove any large undercooked pieces, then spread out on paper towels). Allow to cool for about 30 minutes and pat dry with paper towels before using. You should have about 1 kg (2.2 pounds) of riced potatoes; if you have significantly more or less, scale the amount of flour in the recipe accordingly.
Mix the flour and salt together in a large mixing bowl. With your fist, make a wide hole (or well) in the center, pushing the flour up and around the sides of the bowl. Add half of the potatoes to the center of the well and drizzle with half of the egg yolks. Bring some of the flour from around the bowl on top and press it into the potatoes a bit, so everything is roughly covered in a layer of flour. Add the remaining potatoes and egg yolks on top.
Fold and press the rest of the flour from the sides and bottom of the bowl into the potato mixture from all directions until everything comes together into a rough, shaggy dough. It’s okay if the dough is crumbly—press the mixture firmly until it holds together.
Transfer to a flat surface and knead gently until evenly incorporated, 1½ to 2 minutes (the longer you knead, the more bite the gnocchi will have). If the dough is very sticky (tacky is normal), work in a handful more flour. You’re not looking for a super smooth dough; it should be rough around the edges. You do not need to rest the dough before shaping.