1-First, scrub the potatoes and place them in a pot covered with cold water by about 2 inches. Bring to a boil, then simmer until tender, which takes 20 to 30 minutes depending on size. Once done, drain the potatoes and transfer them to a hot frying pan to dry the skin and exposed flesh for about 2 minutes without browning.

2-Let the potatoes cool until they’re safe to handle, then peel them while still warm. On a work surface, spread 1 1/3 cups flour and 2 teaspoons salt. Pass the potato flesh through a ricer or fine-mesh strainer onto the flour, and knead in the remaining flour incrementally until a soft, pliable, non-sticky dough forms. Add extra flour by tablespoon if needed to get the right consistency.

3-Divide the dough into 8 portions and roll each into 1/2-inch-wide ropes on a floured surface. Cut the ropes into 1-inch pieces and spread them on a floured rimmed baking sheet. Roll each piece along a grooved surface or fork back to create sauce-holding grooves, then return them to the baking sheet.

4-Bring a large pot of heavily salted water to a boil, add half the gnocchi, and cook until they float, about 2 minutes. Remove them with a slotted spoon and repeat with the remaining gnocchi. Serve immediately with your chosen sauce for the best results.