Cook the Potato (1) really well. While cooking the potatoes, make sure to leave the skin on so that the potatoes don’t absorb a lot of water. While they’re warm enough to handle, peel the potatoes.
Use a potato ricer or a fork to mash the potatoes & pass them through a sieve.
On a clean work surface, add a bit of the All-Purpose Flour (3 tablespoon). Place the mashed potatoes on the counter and add some Salt (1 teaspoon). Dust some more flour on top.
Bring the whole thing together, kneading gently for 4-5 minutes until you have a soft, smooth ball of dough. You can add more flour if the mixture gets too sticky. But make sure you add just enough to hold the potatoes together. You don’t want to end up with a higher flour to potatoes ratio.
Gently form a log and cut into 2 or 3 equal pieces. Dust some flour if necessary and roll the dough into 1/2 or 3/4-inch thick rope.
With a sharp knife or pastry cutter, cut little pillows from the dough. About 1/2-inch per piece.
Roll each piece on the back of a fork.
Bring a pot of water to a gentle boil and salt it well.
Gently drop in a few pieces of the gnocchi. Do not overcrowd the pan.
Lower the heat to medium low and let them cook for 30 seconds to 1 minute. The gnocchi are done when they float to the surface of the water.
Drain them and place in a mixing bowl. Serve with favorite Pasta Sauce (to taste).