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PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. You need a vitelotte potato puree, but for this recipe, it needs to be as dry as possible.
Therefore we think it's best to roast the potatoes, with their skin on, in the oven for about 30 minutes. Depending on the size of the vitelotte potatoes. If you decided to cook the potatoes, cook them with their skin on.
When the puree is too wet, you need to add a lot more flour and that would be less delicious for the end result. Let them cool off a bit, until you can handle them with your hands.
PEEL off the skin and use the fine sieve and ladle to press them through the sieve to create a very smooth puree. Now you have your vitelotte puree, you add in a tablespoon of flour at a time and knead the dough with your hands.
Also, add the grated Parmesan cheese and the egg yolk. Keep on kneading until the dough isn't sticky anymore. If necessary, you need to add more flour than listed in the ingredients. Season the dough with some pepper and salt.
Now divide the dough into 4 pieces and roll each piece into a long strip. CUT the strip into small pieces of about 2 cm using a knife or dough cutter.
ROLL the small pieces into small balls. Gently press the ball onto the back of a fork and roll it to create the gnocchi pattern. You will get the hang of this very soon!
Keep on repeating until all the gnocchi is created, keep them under a clean kitchen towel to prevent them from drying out. Meanwhile, fill a large pan with water and salt and bring to a boil.
COOK the gnocchi in batches to prevent them from sticking together in the water. Let them cool off on a clean kitchen towel, again to prevent them from sticking.
When all the gnocchi is cooked, you have to reheat them by baking them on high heat with some butter. You can ADD bacon lardons as we did, or make a vegetarian variation by adding onion rings and mushroom slices.
Finish it off with some more grated Parmesan cheese. We hope you like it!