Italian Gnocchi - cooking recipe

Ingredients

4 lb. potatoes
5 to 6 c. flour
1 tsp. salt
2 Tbsp. butter
2 eggs

Preparation

Boil potatoes with jackets on until fork-tender.
Drain.
Peel and rice them (mash them if you don't have a ricer).
Gradually add the remaining ingredients and knead until smooth and manageable.
Roll dough into long rope-like strips about 3/4-inch pieces.
Dip your fingers in flour and dent each piece.
Boil 8 quarts water rapidly adding 2 tablespoons salt.
Boil 10 minutes and drain.
Add favorite sauce.
Serves 6 to 8.