Step 1

Put the potatoes in a medium pot covered with cold water. Bring the water to a boil adding a pinch of salt. Reduce the heat and cook until the potatoes are tender when pierced with a fork. Then drain them.

Step 2

When the potatoes become cool enough (but not to much), peel them. Using a potato ricer squeeze all the potatoes on a pastry board. It's important to do this while the potatoes are still warm but not hot.

Step 3

Take the ricotta cheese and pass it through a sieve over the potatoes. Mix all and make a mound.

Step 4

Form a well in the center of the potatoes and ricotta, then add the eggs, a pinch of salt and the flour. Mix until you have a soft ball but add more flour if the dough is to wet and sticky to knead.

Step 5

Roll out the gnocchi dough so that it forms a rope of ¾ inch of diameter, then cut the rope into pieces of ¾ inch. Take each piece and roll it over a fork or better a wooden grid shaped with corners called gnocchi paddle.

Step 6

Take a pot with water and bring to boil, then add the gnocchi. Be careful to avoid cooking gnocchi at a rolling boil. Don't lift them out until they float.