Peel and cook the potatoes and then push through a ricer.
Place flour on cutting board and then place the riced potatoes on top.
Finally, crack open four eggs and drop contents onto flour and riced potatoes.
Knead mixture until it is a heavy consistency.
take a small amount of the kneaded mixture and roll into a snake-like shape about ¾-inch diameter and about 6 inches long. Then cut off pieces about an inch or less long.
Pinch each of the pieces to make small indentations.
Repeat the steps for the rest of the kneaded mixture.
Place all the pieces on a baking sheet and place in freezer until pieces are frozen. (You can then place the pieces in a freezer bag to keep in the freezer until ready to use.)
When ready, drop gnocchi pieces into boiling water until they rise to the surface (about 5-6 minutes).
Scoop out of water, using a colander. Serve with your favorite pasta sauce.