Gather and prepare all ingredients. Preheat the oven to 400°F.

Pierce the potatoes with a fork and place them on a parchment-lined sheet tray. Bake for 1 hour until fork-tender.

When they have cooled enough to handle but are still warm, peel the skin or scoop out the insides of the potatoes and place them in a bowl. I got 2½ cups of cooked potatoes. (You can season, oil, and air-fry the skins for a snack)

Using a ricer, potato masher, or fork, mash the potatoes until smooth so there are no lumps.

Add the yolks and salt. Using a fork, combine.

Sprinkle in ½ cup of flour. Using the fork, mix the flour into the potatoes.

Add the remaining flour. Use your hands and continue to work it into the potatoes until they are no longer sticky or wet. Add a dusting of flour if needed. Be careful not to overwork.

Lightly dust your counter with flour and place the dough on the surface. Knead the dough for one minute, incorporating a dusting of flour if it is sticking.

Divide the dough into quarters and let the dough rest for 10 minutes.

Roll each dough quarter into a rope, about ½-inch to ¾-inch thick. Add more flour if the dough is sticking.

Using a butter knife or bench scraper, cut the ropes into ¾-inch pieces.

Lightly flour your hands. Gently, but firmly, pinch each piece of gnocchi, then roll it on the back of a fork to create grooves. Continue until all they are all shaped, placing them on a floured tray.

Bring a medium pot of water to a boil. Once at a boil, gently place the gnocchi in the pot. Make sure not to overcrowd, and work in batches if needed. After 2 minutes, they will begin to float. Once they begin to float, they are cooked and should be removed promptly. Avoid overcooking them in the water because they will turn mushy. Using a slotted spoon, remove them and place them on paper towels to drain. Continue cooking until all the gnocchi are done.

Melt 1 Tbsp butter in a medium skillet over medium heat. Once melted and hot (the butter should be almost browning), place half the gnocchi in a single layer in the pan. Cook undisturbed for 3 minutes, until they are crispy and brown. Using tongs, flip, and continue cooking for another 3 minutes. Continue with the remaining tablespoon of butter and gnocchi.