Peel and chop the potatoes into large pieces and place them into a large pot. Cover with water. Bring to a boil and cook until the potatoes are fork tender, 5 to 10 minutes

Drain the potatoes and let cool for 10 minutes. Push potatoes through a ricer into a large mixing bowl. (you can also press through a sieve with the back of a spoon.) Let the potatoes cool completely.

Line a large sheet pan with parchment paper and lightly sprinkle with flour.

To the cooled potatoes, add the flour, eggs, and 1 teaspoon of salt. Stir together with a fork until a shaggy dough starts to form. Continue to knead the dough in the bowl by hand until it forms a ball and no longer sticks to your hands.

On a lightly floured surface, divide the dough into 6 portions, shape into balls, and cover with plastic wrap. Working with one ball at a time, roll the dough into a log about ½ inch thick. Cut the loge into ¾-inch long pieces.

Roll each small dough piece over the back of a fork by pressing and rolling it forward with your thumb. Place on the prepared pan in a single layer. Repeat with remaining dough balls.

Bring a large pot of water to a boil over medium-high heat, and season with the remaining 2 teaspoons of salt.

Working a handful at a time, add the rolled gnocchi to the boiling water. Cook in water until gnocchi floats to top, about 3 to 4 minutes. Remove gnocchi with a slotted spoon and place into a heatproof bowl. Let the water come back to a rolling boil and repeat with the remaining gnocchi.

To serve, toss the hot gnocchi in tomato or marinara sauce, pesto, melted butter and grated parmesan, or serve as desired.