Cook the potatoes with the skin, covered, in a large pot of salted water, for 30 minutes or until they are tender.
Peel the potatoes. Pass them through a potato ricer and transfer the mixture to the bowl of a mixer.

With the whisk, at medium speed, incorporate the egg yolk, parsley, herb mixture and salt into the potatoes.
Incorporate 2 cups (240 g) of flour into the mixture and mix until the dough is soft, slightly sticky and sponge-like.

Divide the dough into 8 portions and shape each portion into a rope of about 20″ (50 cm).
Using a knife, cut each rope into 1/2″ (1 cm) pieces.
On the work surface, mix the pieces of dough with the remaining flour (40 g) to coat them well.

Poach the gnocchi in a large pot of salted water for 3 minutes, then drain and put them in a large bowl of ice water to cool.
Drain and place them on a clean cloth.

In a large non-stick pan, melt half of the butter.
Add the boiled gnocchi and cook, in three batches, stirring from time to time, for about 5 minutes or until they are golden brown (add more butter if needed).
Put the gnocchi in a large serving bowl as they are cooked.