Clean the potatoes, being careful not to break the skin. Boil the whole, unpeeled potatoes until cooked all the way through, about 45-55 minutes. You want to be able to easily slide a knife into the center of the potato.

Remove the potatoes from the boiling water and let cool slightly. When still hot but cool enough to handle, peel off the skins.

Immediately rice the potatoes and spread into an even layer to allow excess steam to escape.

Sprinkle over half of your flour and gently knead to combine. Add another half of the remaining flour and gently knead again. The dough will start to come together. You’ll notice it transforms from a mass of mashed potatoes to a very soft dough.  Keep adding your flour just until your dough will hold together and the flour is combined. You may not need the entire amount of flour.

To shape, cut off manageable portions of the dough and roll into long logs. Slice the logs into 1-inch pieces.

If desired, shape the gnocchi by gently pressing and pushing the pieces away from you with your thumb, or drag them across a gnocchi board to create grooves. A fork will also work to crate those nice grooves.

Toss with sauce, top with cheese and serve immediately.