Boil two large russet potatoes until fork tender. Wait until cool enough to handle then peel and rice with a cheese grater or potato ricer.

In a large mixing bowl, add riced potato, cottage cheese, egg yolk, grated parmesan, salt, and pepper and mix until thoroughly combined.

Add flour and knead until dough forms a ball and all flour is incorporated fully.

Wrap in plastic wrap and let sit for 20 minutes at room temperature.

Cut dough into 4 pieces with a dough scraper, then roll out into a long thin rope about the width of your pinky. Proceed to cut the rope into 1/2 inch sections.

Roll onto gnocchi board to create deep ridges, about 2 full spins on board. If you don't have a gnocchi board, you can use a fork.

Boil water with salt, then drop the gnocchi in. Once they begin to float they are done, about two to three minutes.