In a large bowl, add 12 oz potatoes. Microwave the potatoes for 15-17 minutes on high power, or until tender. Drain the potatoes and let them cool enough to handle.

Pass the boiled potatoes through a fine mesh strainer using a spoon. Collect the mashed potatoes in a bowl below the strainer.

Add 3/4 cup all-purpose flour, 1/4 tsp salt, and 1 large egg yolk to the potato bowl. Mix together with your fingers to form a soft dough, it shouldn’t stick to your fingers.

On a lightly floured surface, roll the dough into a 3/4-inch thick circle. Use a sharp knife to cut the dough into 6 even lengths.

Cut the rolls/lengths of dough every 1 inch so you end up with small cylinders. Set aside on the lightly floured surface and repeat with the remaining dough.

Slice each piece of dough on a fork and squeeze a little so they make a decorative shape. Repeat with the remaining.

Bring a large pot of water to a boil and add the gnocchi, stirring gently to ensure they are not sticking. Boil until they float to the surface. Remove them from the water using a slotted spoon or a strainer.

In a non-stick pan over medium heat, add 1 tbsp olive oil and 1 1/2 tbsp unsalted butter. Add gnocchi potato to the pan and sear them to a golden brown, about 5 minutes. To avoid crowding the pan, you can sear them in batches.

Add 1 tbsp garlic and 1 tbsp thyme. Continue to stir for 30 seconds.

Transfer the gnocchi potato to serving plates. Sprinkle with 2 tbsp parsley and 3 tbsp parmesan cheese. Serve.