Boil the potatoes in salted water until fork tender.
Let them cool until they are a temperature you can work with, then peel the skin off and mash the flesh until it is light and fluffy.
Add potato, salt, and turmeric to a mixing bowl and mash together until the spices are evenly distributed throughout the potato.
Add the flour a quarter at a time, folding in after each addition. The texture should be a thick dough, but should not be sticky.
Cut the dough in half, then dust each half with flour and knead until the dough is smooth and round.
Let it rest for 20 minutes
Cut each ball of dough into quarters.
One at a time, roll a section into a log that is about 2 cm or 3/4 inch wide.
Use a smooth knife (not a serrated one) to cut the log into 1 cm or roughly 1/2 inch pieces.
Set them aside, not touching each other, on a non-stick surface. Repeat this process with each piece of dough.
Bring a pot of salty water to a boil and gently drop in your gnocchi a few at a time, making sure not to crowd the pot.
As they rise to the surface, skim them off with a slotted spoon or a frying spider, and place them on a plate lined with paper towel or a kitchen towel.
Once all of the gnocchi have been boiled and patted dry, bring 2 tbsp of olive oil to medium heat in a non-stick pan.
Add your gnocchi and fry on medium heat until they are crispy. Toss them up to crispen the other side.
