Preheat the kitchen stove to 220 degrees. Rub the unpeeled potatoes with olive oil, prick them with a fork and put them on a baking tray in the kitchen oven for an hour until they are soft on the inside and slightly crispy on the outside. Cool down a little bit and remove the still hot tubers from the baking tray one by one with a kitchen towel, cut them in half and carefully remove the flesh from the skins. Pass through a masher or press a potato ricer. Mix the smooth potato mixture in a baking bowl with enough nutmeg, 1 tbsp. salt, 1 pinch of pepper and the egg yolk thoroughly. Add enough flour to bind the mixture possibly you do not need all the flour. Knead with your hands until you have a homogeneous, dry dough. If it is too dry, add a tiny bit of water, if it is too wet, add a tiny bit of flour. It takes a tiny bit of feel, but with a little practice you’ll get the hang of it quickly. If you’re not quite sure, just make a test dough. If it falls apart, the dough just needs a tiny bit more flour.
Divide the finished gnocchi dough into thirds and roll each third into long sausages about 2cm in diameter. Cut the sausages into 2.5cm long pieces and place them on a tray or baking tray sprinkled with semolina. Rest in the refrigerator for 10-20 min.
For further processing see gnocchi recipes…
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