Peel and boil the potatoes for 15 minutes until completely soft.
Mash the potatoes thoroughly, preferably using a potato ricer.
Add the flour gradually and work it into the potato completely before adding more. Continue kneading until all the flour is used up and you have a dough that isn’t sticky but is still soft.
Cut the dough into 4 pieces and roll each one into a sausage shape about 1/2 inch in diameter. Cut the sausage into 1 inch chunks. If you want to, roll each piece down the back of a fork (as demonstrated in the video). Rolling the pieces down the fork is optional.
Bring a large pot of salted water to a boil and drop the gnocchi pieces into the water in small batches. When they float to the top they are ready, so fish them out with a slotted spoon. At this point you can either add them to your favourite sauce, or pop them in the fridge, covered, to reheat later.
