Add the potatoes to a large pot and fill with just enough water so that it covers the potatoes. Add a pinch of salt and bring to a boil. Cook the potatoes until fork tender then drain. Transfer the potatoes to a large bowl and mash them with the back of a fork until little to no lumps remain (you may also push the potatoes through a potato ricer for a finer mash).
To the bowl with the potatoes, add the salt, black pepper, parmesan cheese, egg and egg yolk, and honey. Mix all of the ingredients together until thoroughly combined. I used a stand mixer with paddle attachment fixed for this step. You may use a large wooden spoon if you do not have one on hand. Add the flour in half cup increments until a soft dough forms. You will want to the dough to be soft and slightly sticky, but not so sticky that it comes off in your hand.
Roll the dough out onto a lightly floured surface and form into a freeform rectangle. Cut the rectangle into 20 equal pieces. Roll each piece into a long rope about 3/4 inch thick. Add small amounts of flour as needed if the dough gets too sticky. Cut each rope into 1/2 inch pieces.
At this point you may prepare your gnocchi, or freeze them. If you plan on cooking them right away just leave them at room temperature until you are ready to cook. If you plan on freezing them, place them in an airtight container and freeze for about a month.