Potato Gnocchi

Bake 1 kg of floury potatoes instead of boiling them, so they stay dry. Peel them while still hot and pass them through a ricer onto the counter. Let the steam escape for a few minutes. Sprinkle over about 250 g of flour, add one egg yolk and a pinch of salt, and bring it together with your hands. Knead only until it holds; working the dough too long makes gnocchi rubbery. Roll ropes, cut 2 cm pieces, and roll them over a fork if you like the ridges. Boil until they float. Kopytka are the Polish version.