Begin by scrubbing the Yukon Gold potatoes thoroughly under running water. Place them in a large pot and cover with cold water, ensuring it rises about 2 inches above the potatoes. Bring the water to a boil, then reduce to a simmer. Cook the potatoes until tender when pierced with a fork, typically 20 to 30 minutes. Drain and transfer to a hot frying pan to dry for about 2 minutes without browning.

Once the potatoes are cool enough to handle, peel while they’re still warm. On a clean work surface, create a mound of flour and sprinkle with kosher salt. Pass the peeled potato flesh through a ricer or fine-mesh strainer directly onto the flour. Gradually incorporate the remaining flour, kneading until a soft, pliable dough forms; adjust with extra flour if too sticky.

Divide the dough into 8 equal portions. On a floured surface, roll each portion into a rope about ½ inch wide. Cut the ropes into 1-inch pieces, placing them on a floured baking sheet. Roll each piece along a grooved surface or fork, creating grooves to hold the sauce.

Bring a large pot of heavily salted water to a vigorous boil. Add half of the gnocchi; cook until they float, about 2 minutes. Remove with a slotted spoon and transfer to a serving dish. Repeat with the remaining gnocchi, ensuring they are cooked in batches. Serve immediately with your favorite sauce.