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Carefully wash the potatoes by removing the dirt
Put them in a saucepan, cover them with plenty of cold water and cook for about 40 minutes from the start of the boil
Check the cooking by piercing them with a fork, drain, peel them immediately and mash them through a potato masher when they are still hot
Quickly mix them with the flour and a pinch of salt
Form long cylinders, about 1 inch in diameter and cut each gnocchi 1 inch long
If you prefer, and I do, pass them on the special board to make grooves on them, or with a fork
Transfer them to a clean, lightly floured work surface and continue until the ingredients are finished
Cook the gnocchi in plenty of boiling salted water, drain them with a slotted spoon when they come to the surface
Transfer them to the pan with your chosen sauce
Mix gently and serve