1. Preheat your oven to 450°F.  

2. Clean and thoroughly dry the potatoes. Using a fork, pierce holes all around each potato to allow steam and moisture to escape while baking. .  

3. Place your potatoes directly on your cooking rack in your oven and bake them for approximately 45 minutes or until they are fork tender.  

4. Remove from the oven, cut the potatoes in half, and allow them to cool completely. This step helps release excess moisture from the potatoes. 

5. Once cooled, remove the skins and pass the potato flesh through a potato ricer into a bowl. 

6. Whisk egg yolks and then evenly disperse it onto your riced potatoes and gently mix by hand.  

7. Sift your Caputo “00” Pasta Fresca Flour on top of the mixture and gently work it into a smooth dough ball. Do not overmix, as this can result in dense, chewy gnocchi. 

8. Dust your workspace with Caputo Semola Flour. Divide the dough in half and gently roll each portion into a rope about ½ inch thick, handling the dough as lightly as possible. 

9. Using a sharp knife or bench scraper, cut the ropes into 1-inch pieces. Place the gnocchi on a parchment-lined sheet pan dusted with Caputo Semola Flour.  

10. To cook, drop the gnocchi into a pot of boiling water and cook for 1–2 minutes. Once they float to the surface, they are ready to be removed. 

Pro Tips: 

• For fancier-looking gnocchi, take each portion and gently roll it down the back of a fork to create beautiful ridges on your gnocchi. 
• For the softest, most delicious gnocchi, add only as much flour as needed for the dough to just come together. The exact flour amount may vary depending on the moisture content of the potatoes.