Pre heat oven to 350F degrees.

Place the potatoes on a baking sheet layered with coarse salt and bake them for 1 hour or until tender.

Transfer the baked potatoes to a working counter and slice them in half lengthwise to release the steam.

While they are still hot, scoop the flesh out and, using a ricer, press the potatoes right onto the surface you're working on. Spread the mashed potatoes into a single even layer.

Drizzle the single layer of potatoes with the yolks, trying to get as much as the potatoes as you can.

Using a pastry cutter, work the yolks into the potatoes, just enough so you don't clearly see the stream of yolks on the potatoes.

Using a fine mesh sieve, dust the potatoes with the salt and 1/2 cup of the flour and work the flour into the potatoes using the pastry cutter. When you can't see the white flour anymore, add the second 1/2 cup and keep working with the pastry cutter until the mixture is no longer white and all you can see is yellow.

Now it's time to gently press the potatoes into a dough disk and sprinkle the remaining flour. Make sure you adjust the amount of flour. Maybe you'll need more or maybe less, just go with your guts!

Work the last addition of flour by folding and pressing the dough (no kneading or stretching!), until the dough is smooth and cohesive, but not overworked. You will be able to tell because the dough will start sticking to your hands and counter.

Gently form a large log of dough. Let the log rest until you clean and dust your counter with fresh flour.

Use a bench scraper to cut the dough into 1 inch slices and gently roll each slice into long thin (about 1/2 inch thick) dowels, using the palm of your hands.

Cut the dowels into 1 inch long gnocchi and transfer the gnocchi to a floured area.

Bring a pot of salted water to boil. Cook the gnocchi just until they float and, with a slotted spatula, scoop them up and transfer directly into skillet with sauce.

Serve immediately. (Read post instructions if not using the gnocchi right away!)