Place the potatoes into a medium sized pot, cover with cold water, add the teaspoon of salt and bring to a gentle boil. Cook for approximately 35 minutes until the potatoes are tender, placing a sharp knife into a potato to test.
Drain the Potatoes and leave for 5 minutes or just until you can handle them. Using paper towels rub the skin off the potatoes and then pass through a potato ricer or use a masher to finely mash them. Do not use a blender as this will make the potatoes go gluey.
Spread out the potatoes and leave to cool.
On your bench, make a shallow round with the cooled potatoes and make a well in the centre.
Add the beaten egg, yolk, olive oil and salt and pepper into the well and sprinkle the flour around the edges.
Using your hands, gradually mix the ingredients together forming a soft smooth dough, add more flour if needed.
Form the dough into 3 - 4 logs approximately 2cm wide.
Lightly flour you work surface and cut each log into 1.5cm pieces, roll each piece over the back of a fork to create indentations. this is the traditional Italian shape for gnocchi and it helps to hold the sauce.
Bring a large pot of salted water to the boil and cook the gnocchi in small batches. They will drop to the bottom of the pot when you add them to the boiling water and rise to the surface when they are ready. Remove with a slotted spoon and set aside on a warm serving platter until you have cooked all of the gnocchi needed.
Pour over melted butter to serve as a side or add a sauce. Try my Gnocchi with Lamb Ragout or my Gnocchi with Pork Sausage and Sage and Butter Sauce
To refrigerate: Store uncooked gnocchi in an airtight container in the fridge use within 2-3 days
To freeze: Store uncooked gnocchi layered between sheets of baking paper in an airtight container. Will keep for 2-3 months. Cook from frozen using the directions above