Louise, here is the recipe for the gnocci.
2 pounds russet potatoes, coarse salt, 4 egg yolks, 1/2 cup grated parmesan, 1/2 tsp. salt, pinch ground black pepper, pinch grated nutmeg, 1 to 1 1/4 cups all purpose flour, plus more for dusting
Preheat oven to 375 degrees
Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer or push through a coarse sieve. You should have about 4 cups.
In a bowl, combine potatoe, egg yolks, parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup of flour if the dough feels too moist, it should be moist but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.
Give each piece a quarter turn so that you are rolling the dough in a different direction , then roll into ropes, a generous 1/2 inch in diameter, as if making breadsticks. Flour the ropes generously and then cut crosswise at 1/2 inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork. Let them dry at room temperature for at least 20 minutes before cooking.
Enjoy, Deej