Potato Gnocchi

1. Put the potatoes in a large pot with water to cover and salt it. Bring to a boil, then adjust the heat so the water simmers and cook until the potatoes are quite tender, about 45 minutes. Drain the potatoes and peel while still hot; use a pot holder or towel to hold the potatoes and peel with a paring knife—it will be easy. Rinse the pot, refill with salted water, and bring to a boil.
2. Use a fork, potato masher, or ricer to mash or rice the potatoes in a bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour a little at a time until the mixture forms a dough you can handle. Knead for a minute or so on a lightly floured work surface. 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. The idea is to make a dough with as little flour and kneading as possible.
3. Roll a piece of the dough into a rope about 1/2 inch thick, then cut the rope into 1-inch lengths. Spin each piece off the tines of a fork to score it lightly. As each gnoccho is ready, put it on a sheet of wax paper; do not allow them to touch.
4. A few at a time, add the gnocchi to the boiling water and stir. A minute after they rise to the surface, the gnocchi are done; remove with a slotted spoon. Put in a bowl and sauce or reheat in butter within a few minutes; these do not keep well.

— Recipe from How to Cook Everything Vegetarian