2 pounds large baking potatoes
1 cup all purpose flour, sifted
1/2 teaspoon salt
sauce, to serve
1 Steam the potatoes in their skins until tender. When they are cool enough (but still warm) to handle, peel and run them through a ricer or mash with a potato masher until free of lumps. Do not use a food processor because it tends to make the potatoes gluey. Do not use an electric mixer because it adds too much air.
2. Immediately add the flour and salt. Knead on a lightly floured board until smooth. Sprinkle on a little more flour if the dough sticks.
3. Form into ropes about the thickness of your thumb. Cut into 3/4" sections and press down lightly with a fork. Although not essential, I like to press them against a grater to give it a ridged appearance for presentation.
4. Bring a large pot of lightly salted water to a boil. Add the gnocchi and boil until they rise to the top, about 5 minutes. Do not crowd the dumplings. Drain and place in a bowl. Mix the gnocchi with enough sauce to thoroughly coat them.'