Featherlight Homemade Gnocchi

Place potatoes in a large pot, fill with water to cover the potatoes by two to three inches, and add 1 tablespoon of salt. Bring to a boil, then reduce heat to medium-high, and cook until the potatoes are soft and easily pierced with a fork.

Drain the potatoes and let them cool slightly. Then, peel and cut them in half.

Push each potato half through a ricer and spread the riced potatoes evenly on a baking sheet. Sprinkle with salt and let it cool for 10 minutes.

Once the potatoes have cooled, transfer them to a clean working surface and form a rectangular mound. Pour the beaten eggs over the potatoes and sprinkle with 1 cup of flour.

Using your hands, gently incorporate all the ingredients until well combined. Knead the dough until smooth, being careful not to overknead.

Divide the dough into four equal parts. Roll each part into a rope about 0.5 inches thick, dusting with flour as needed to prevent sticking.

Using a sharp knife, cut the ropes into 0.5-inch-long gnocchi, forming rectangular shapes.

Press the middle of the cut side of each gnocchi gently with the tines of a fork and roll forward, towards the fork's end.

To cook the gnocchi, bring a large pot of water to a boil and season it with salt. Add the gnocchi and cook for 7-8 minutes.

Serve the gnocchi warm with your favorite sauce.