Boil <quantity>500<unit>g</unit></quantity> of red potatoes over medium heat until very soft. Let them cool slightly and peel them

Pass the potatoes through a sieve onto a large cutting board

Combine <quantity>4</quantity> egg yolks, <quantity>1<unit>tbsp</unit></quantity> of olive oil, and <quantity>1¾<unit>tsp</unit></quantity> of salt in a bowl. Mix well

Combine the puréed potato and the egg yolk mixture on the cutting board until uniform. Use a pastry scraper to help

Add <quantity>130<unit>g</unit></quantity> of all-purpose flour and mix to form a ball of dough

Fill a medium pan with water and bring it to a boil over high heat

Flatten the dough ball and cut it into <quantity>1½<unit>inch</unit></quantity> wide rectangles

Dust the cutting board with all-purpose flour and stretch each rectangle to form <quantity>1<unit>inch</unit></quantity> thick rolls. Cut each roll into <quantity>1<unit>inch</unit></quantity> long pieces

Dust a baking sheet with all-purpose flour and place the gnocchi pieces in it. Distribute them in rows so that they do not stick to each other

Carefully drop the gnocchi into the boiling water and cover the pan. Cook until they start to float

Remove the gnocchi with a slotted spoon. Transfer them to a baking tray that is drizzled with olive oil

Melt <quantity>1<unit>tbsp</unit></quantity> of butter in a hot skillet over medium heat

Pan-sear the gnocchi in batches until golden brown on both sides

The pan-seared potato gnocchi are ready