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Combine riced potatoes, butter, and eggs in a bowl. Slowly mix in ¾ cup flour and knead until dough forms adding additional flour as required until the dough holds together (it will still be slighlty sticky). You may not need all of the flour.
Dust counter with flour and roll out a ½" to ¾" thick rope of dough. Cut into ½" slices.
Gently roll gnocchi pieces on a gnocchi board or the back of a fork to create ridges.
Cook in boiling salted water, about 3 minutes, or until it begins to float.
Remove from boiling water and transfer to an ice bath for about 1 min.
Toss with oil and refrigerate until ready to serve.