Puncture potatoes in several places with a fork. Bake 1 hour in a 35F oven or until tender. Remove and discard skins. Mash potatoes through a ricer or food mill into a large bowl, and let cool a little.
Add egg yolk, salt, and 2 cups flour. Mix well. Knead dough on work surface or board into a ball. It should be soft and a little sticky. If it's too sticky, add a little flour. Lightly flour surface and hands.
Break dough into egg-size pieces. Roll until thickness of thumb. Cut roll into 1-inch pieces. Push each gnocchi against the back of a fork to imprint a pattern.
This helps them absorb more sauce (and makes them a little prettier).
Arrange them on a floured tray. Fill a large saucepan 2/3 full with salted water. Bring to a boil. Add oil and dumplings. Stir, to make sure they don't stick t bottom. When they come to surface, let them cook 1-12 seconds more.
Remove with a slotted spoon as they are done. They get soggy if overcooked (they absorb more moisture than regular pasta).
Serve with butter and parmesan cheese or your favorite sauce
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