1. Preheat your oven to 450°F.  

2. Clean and dry your potatoes, then using a fork, puncture holes all around the potato to allow the moisture to escape.  

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. Using tongs, remove them from the oven, cut them in half, and allow them to completely cool down. This also helps with extracting as much water as possible from the potatoes.  

5. Remove the potato skins and place them through a potato ricer into a bowl.  

6. Whisk your egg yolk 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 will lead to a chewy gnocchi.  

8. Dust your workspace with Caputo Semola Flour, divide your dough ball in half, and roll it into a ½ inch thick log. Make sure to continue being very gentle with the dough when rolling it out.  

9. Using a sharp knife or bench scraper, cut off 1-inch pieces and place them on a sheet pan lined with parchment paper and dusted with Caputo Semola Flour.  

10. When you’re ready to cook your gnocchi, simply place them in a pot of boiling water, and once they pop up to the surface, they are ready to be removed.  

Pro Tip: For fancier-looking gnocchi, take each portion and gently roll it down the back of a fork to create beautiful ridges on your gnocchi.