2 lbs. Russet potatoes
2 lg. eggs, beaten
2 to 3 c. all-purpose flour
1 tsp. salt

Boiling water
1 tbsp. salt

In large pot, boil potatoes until tender. Drain and cool slightly. Peel potatoes. Press through ricer onto work surface and cool completely. Form well in center of mounded potatoes. Mix beaten eggs, salt and pepper and pour into center of well. Work potato and egg together gradually adding enough flour to form soft pliable dough not sticky. Gather dough into ball. Roll into cylinder shape. Cut into 8 pieces. Roll 1 dough piece on floured surface to 3/4 inch thick rope length. Cut rope on diagonal into 1 inch pieces. Repeat rolling and cutting with remaining dough. In a large pot poach Gnocchi in boiling water and cook until they rise to the surface. Remove with slotted spoon and drain in a colander. Serve at once and dress with butter and sauce or your choice of topping. Don't forget to pass the cheese.