Prick a couple holes in each potato to allow moisture to escape and bake for about 1 hour or until fully cooked. Depending in the size it could take 60 to 90 minutes.

Once cooked cut in half to allow to cool slightly, then rice them on your work surface.

Combine about ½ of the flour with the riced potatoes, parmesan cheese, egg yolks, and salt.

Mix gently to avoid developing gluten.

Sprinkle with flour to avoid the dough from being sticky. Form the dough without overworking it to keep the gnocchi light and airy.

Fold in the remaining flour as you go by sprinkling it over the dough

Create a roll about 4 inches in diameter and let it rest for about 5 to 10 minutes.

Cut your roll into 6 disks and roll each disk into a roll about a max of 1 inch in diameter.

Cut into 1-inch gnocchi, and dust them in a very thin layer of flour to avoid having them stick to each other.

Press a dimple into the middle of each gnocchi, and gently boil them in salted water until they float to the surface, indicating they are done.

Drain and place them over the tomato sauce covering them in sauce. (Or you can even toss them in your favorite sauce such as mushroom, or sage brown butter sauce, enhancing the gnocchi's delicate texture.)

Plate them and serve with a drizzle of olive oil and garnish with some fresh basil leaves. Optionally, top with extra Parmesan cheese before serving.