Boil the russet potatoes with skin on.

Grate or put through food mill.

Put 1 cup flour on counter and make a well.

Put half the potatoes in the well followed by 1 egg. Knead together for a few minutes. It should not be sticky once done so more flour might be needed.

Cut dough into 4 sections. Roll each section into a long snake. Cut into 1/2 inch gnocchi pieces. Optional: Use a fork to roll to get ridges to hold sauce better.

Put on a tray with some flour and allow to rest for 20-30 minutes.

Repeat with remaining ingredients.

To cook: Boil water, add gnocchi, cook until they float to the top. Add sauce.