6 potatoes, peeled and boiled, mashed and sieved
3 lbs. flour
2 - 2 1/2 glasses warm water
2 eggs
Pinch of salt

Put flour in large bowl. Make well in flour. Add eggs and water, a little at a time. Knead until dough is smooth but firm and soft. Roll into strips about 1/2 inch thick. Cut into 1 inch pieces and either roll on spiral grooved board or make a dent with 2 fingers. Drop Gnocchi's into rapidly boiling, salted water and cook until Gnocchi's rise to the top. Remove and drain thoroughly. Place in serving dish. Cover with well seasoned tomato sauce. Sprinkle with grated Parmesan cheese.