Peel and chopped the potatoes. Transfer in a large potof cold water and bring it to boil add salt.
Cook the potatoes until not too tender but still firm. Drain well.
Pass through the fine disk of a potato masher, knead in enough flour to obtain a fairly firm, smooth, non-sticky dough.
Roll the dough out into snakes about as thick as your finger, cut the snakes into one-inch pieces.
Cook the gnocchi in abundant salted boiling water, removing them with a slotted spoon after they rise to the surface. Drain them well and serve them with ragù or pomarola, or pesto.
