2 lbs. potatoes
2 eggs
2 tbsp. oil
2 c. flour
1 tsp. salt
Boiling, salted water

Boil potatoes in jackets. Peel and press through ricer (about 4 cups of potatoes). Add 2 cups flour. Add salt and eggs. Mix well. Divide into small portions. Roll on floured board to a rope 1" thick, cut into 1/2" pieces; with floured finger, press indentation on side of gnocchi. Drop into boiling, salted water and cook until tender. Serve with favorite macaroni tomato sauce.