Gnocchi have been on my to-do list for a long time. I've finally gotten around to make some and they turned out really well. Very fluffy and potato-y. Probably the extra work of marking the gnocchi with a fork is only necessary if you forego the frying and serve the gnocchi with some sauce. For frying it should do to just make some pattys from the dough.
Adapted from Meine mediterane Küche by Vincent Klink
500 g floury potatoes, peeled and quartered
50 g parmesan, grated
5 egg yolks
about 4 Tbsp flour
3 Tbsp butter
Cook the potatoes in salt water until tender, about 20 minutes. Drain, return to the pot and set on low heat until any residual moisture has evaporated. Mash or pass through a potato ricer while still hot. Stir in the egg yolks immediately. Add the parmesan and as little flour as necessary to make a firm dough. Add salt, pepper and nutmeg to the dough and fold in. On a floured work surface, roll the dough into logs and cut into 1/2-inch pieces. Press a fork into each gnocchi to make a griddle-like pattern. Cook the gnocchi in barely simmering water until they rise to the top, about 3 to 4 minutes. Melt the butter in a skillet and fry the gnocchi until golden brown. Sprinkle with black pepper and serve.