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1
Preheat the oven to 350u00b0 F. Pierce the potatoes with a fork and bake in the oven until tender, about 1 hour. Immediately peel them and using a ricer, rice the potatoes over a baking sheet, quickly spreading the potatoes in a thin layer to release the steam. (This immediate steam removal is very important for creating light gnocchi.)
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2
Meanwhile, bring a large pot of water to a boil over high heat (if you plan on cooking immediately). Season with enough salt so that it tastes salty like the ocean.
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3
On a cool surface, gather the cooled riced potatoes into a loose mound. Make a well in the center. Using a fork, beat the eggs and pepper together in a small bowl until blended, then pour into the well. Beat 1 teaspoon of salt into the egg mixture and using a fork, pull some of the potatoes into the egg mixture, stirring to combine. Repeat until all of the potato has been incorporated and forms a wet dough.
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4
Add the flour gradually into the potato mixture until a firm, moist dough forms. (Flour the dough and your hands, and use a bench scraper to pull the dough together.) You do not need to add the full 3 cups-2 1/2 should do the job. (Also, don't overwork the dough-the longer it's worked, the more flour you'll need to add and the heavier it will become.)
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5
Cut the dough into six equal portions. Using your fingers and palms, roll each piece of dough into 1/2-inch-thick rope. Cut it crosswise into 1/2-inch pieces. (If you choose, you can make a line in the dough by rolling and pressing them against a fork.) Sprinkle the pieces with flour. Set the gnocchi on a floured baking sheet. Repeat with the remaining pieces of dough. At this point the gnocchi must be cooked or frozen immediately. To freeze, place gnocchi on a sheet pan without them touching, and set in freezer until rock hard. Once frozen, transfer them to a sealable plastic bag and return to the freezer.
