Homemade Gnocchi (dumplings)

4 pounds of potatoes (use the grocery store scales and measure out)
5 cups of flour
Salt to taste

Peel, cube and boil potatoes, cook until done. Drain and rice (see the glossary) potatoes. Gradually add the 5 cups of flour. Place the dough on a floured surface and knead until the dough becomes manageable (no longer sticky). If needed add a little more flour and knead into the dough.

Roll chunks of the dough into long ropelike strings (using your hands, not a rolling pin) about 3/4 inch thick. Cut rope into 3/4 inch long pieces. Dip in flour and using a fork make a dented design on each piece. Boil in 8 quarts of salted water for about 10 minutes. Drain. Place on a large platter or individual plates. Serve with tomato sauce and/or Parmesan cheese.