Steam the potatoes for 30-40 minutes, until they can be pierced with a fork. (I do this by putting three golf ball sized foil balls in a pot in about 1/2 inch off water, then placing a plate on top with the potatoes on it.)

Take the potatoes and mash them evenly. You want a very even consistency and you do not want them to be too moist.

On a floured surface, roll the mash potatoes on the surface, adding 1 cup of flour. (Add the rest of the flour only if the potatoes get too moist).

Bring a pot of water to boil. It should be salted enough to taste like salt water.

Roll the dough out into logs that are 1/2 inch thick.

Cut them into 1/2 inch pieces.

Roll these pieces along the tongs of a fork, creating grooves for the pasta sauce to cling to.

Boil these for about two minutes, they will start to float and cook for another 20 seconds.

Remove with a slotted spoon and drain.

Serve with sauce of your choice.

If you like crunchy exterior on your gnocchi, forget the boiled water and just cook each gnocchi in about 1/4 inch of oil for about 20 seconds on each side.

Enjoy!