Poke holes in the potatoes with a fork. Bake them in the oven for around 1 hour at 150 degrees celsius. 

When the potatoes are cooked through, remove the skin while they are still hot, and mash the potatoes with a fork on the kitchen counter. If you're using regular potatoes, rice them instead.

Form a dough of potato, egg yolk, salt and flour. Add the flour little by little, you want to only use enough to make the dough come together and not stick too much. Avoid overworking the dough, because that can make the gnocchi tough. 

Bring a large pot of water to boil and add salt.

Split the dough in smaller portions. Roll a dough portion into a thin log, about 1 cm thick. Cut the log into small cylindrical pieces, about 1.5-2 cm long. Repeat the process with the remaining dough portions.

If you want, you can now roll your gnocchi on a gnocchi board to give them the striped pattern. 

Put the gnocchi in the boiling water. Depending on the size of your pot, you might want to cook them in batches. As soon as a gnocchi rises to the top of the pot, transfer it to an ice bath to stop the cooking process. Drain the gnocchi as soon as they all are cooked.

Cut the bacon into bite sized pieces and fry them in a large sauce pan.

While the bacon is frying, finely chop/mince/grate garlic and ginger and chop the parsley. 

When the bacon is crispy, remove it from the pan and let in drain on a paper towel. Remove all but a tbsp of bacon fat from the pan (but save if for some other use!).

Melt the butter in the sauce pan with the bacon fat. Add ginger and garlic and let it cook until it becomes golden. Add the cayenne.

Put the gnocchi in the pan and stir gently to coat each gnocchi in the butter sauce. 

When they gnocchi are warm, fold in the chopped parsley. Distribute the gnocchi on two plates or in bowls and garnish with the fried bacon.