There are many different versions of instructions here, including boiling unpeeled potatoes, baking them instead of bloing in water and more. We tried many of them and ended up with our own effective process that also takes care of the most critical part: the containing water in the potatoes.

1. We simply peel the potatoes right away and boil them in
salted water for about 20-25 minutes, depending on your sort.

2. When they are done, take them out and place them in a bigger metal bowl or metal
pan. Salt the potatoes now with the amount of salt that you want in your dough, this absorbs the remaining water out of the poratores in the next part of the process.

3. Heat up the oven at around 80 degrees and place the bowl with the potatoes in it for 45-60 minutes, or until you spot a dry surface on them.

4. Now mash the potatoes with a potato masher or press them through a potato press, which you usually use for making mashed potatoes, add the flour and the optional egg yolks into the bowl and start kneading the dough until it is homogenous enough, without any bigger flour or potato parts visible. This process is a bit time critical, since the starch starts converting in the dough and the forming process later is not that easy anymore if this kneading takes too long!

5. Take a piece of the dough and form rolls with about 2 cm in diameter on a wooden board covered with a bit of flour or potato starch, so the dough does not stick to the board.

6. Now cut small parts of it, around 2-3 cm, just as big as you want your Gnocchi to be. Then take a fork covered with flour and press the Gnocchi dough pieces gently on the wooden board in a way that the fork is pressing the pattern into the Gnocchi and it gets its final shape.

7. After you have the desired amount of Gnocchi, pour them one by one into a pot with well salted boiling water, so that they do not stick together. The Gnocchi are done when they start to swim at the surface. Take them out with a sieve spoon and place them directly on the plat