4 lg. potatoes
3 c. flour
1 tbsp. salt
4 egg yolks, beaten

Peel and cut potatoes into cubes. Boil until very tender. Meanwhile, place flour and salt on table or large board. Make a well in center, drain potatoes well and mash until smooth. While potatoes are still hot, mix into flour mixture. Knead with fingers until blended. Make another well. Add egg yolks. Mix well. Knead into 2 long rolls.

Divide each roll into long pencil-thin strips. Cut strips into small pieces. Divide a long roll into 2-3 inch long pieces. Roll these pieces into strips. Roll each piece with thumb, gently pushing away from you to form a curl. Keep board well floured. Transfer Gnocchi to floured cookie sheets. Boil until tender, about 5 minutes. Serve with your favorite pasta sauce.