Homemade Gnocchi

I've served this gnocchi recipe with pesto and cream sauces, but this time around used a traditional tomato base with rosemary, onion, garlic, carrots and basil. I have boiled the potatoes and also used the oven in the past, I think that boiling offers a smoother texture in the end. 

1 1/2 russet potatoes, scrubbed

1 cup (or more) all-purpose flour

1 large egg yolk

1 teaspoon coarse kosher salt

Large pinch of freshly grated nutmeg

I tablespoon olive oil

Special tool: Potato masher or food mill

Preheat oven to 400°F. Pierce potatoes in several places and bake until soft, about 1 hour... or boil until soft. Cool slightly. Cut potatoes in half. Working in batches, scoop hot flesh into food mill or mash with potato masher. All to cool to room temperature.

Line large baking sheet with parchment paper. Transfer potatoes to large bowl. Add 1 cup flour; toss to coat. Form well in center of potato mixture. Add egg yolk, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy). Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces. Place gnocchi on prepared baking sheet.

Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using slotted spoon, carefully transfer gnocchi to bowl. Drizzle gnocchi with olive oil and toss to coat. DO AHEAD:  Gnocchi can be made up to 2 days ahead. Cover and refrigerate.