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1
Put the potatoes in a pot with water to cover and add salt; adjust the heat so the water simmers and cook until the potatoes are quite tender, about 45 minutes.
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2
Drain and peel (use a pot holder or towel to hold the potatoes and peel with a small knife; it will be easy).
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3
Rinse the pot and once again fill it with salted water and bring to a boil.
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4
Use a fork, potato masher, or ricer to mash or rice the potatoes in a bowl, along with some salt and pepper.
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5
Add about 1/2 cup of the flour and stir; add more flour until the mixture forms a dough you can handle.
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6
Knead for a minute or so on a lightly floured surface.
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7
Pinch off a piece of the dough and boil it to make sure it will hold its shape; if it does not, knead in a bit more flour.
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8
Roll a piece of the dough into a rope about 1/2 inch thick, then cut the rope into 1-inch lengths; traditionally, you would spin each of these pieces off the tines of a fork to score it lightly.
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9
As each gnoccho is ready, place it on a sheet of wax paper; do not allow them to touch.
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10
A few at a time, add the gnocchi to the boiling water and stir.
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11
A minute after they rise to the surface, the gnocchi are done; remove with a slotted spoon.
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12
Put in a bowl and add sauce or reheat in butter within a few minutes; these do not keep well at all.
