How to do it
Place the potatoes in a large pot and just cover with cold water. Boil the whole potatoes until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a food mill onto a clean pasta board. My own little note: I burnt myself doing this. Be careful. You want the potatoes warm but not HOT to the touch.
Bring the dough together, kneading gently until a ball is formed, and continue to knead for another few minutes, until the dough is dry to the touch. I had to add additional flour to make my dough more dry. Cut a tennis-ball sized hunk of dough off the main ball and roll it into a dowel about 3/4-inch thick. Cut across the dowel to form pellets about 1 inch long. Flick each pellet down the tines of a fork to form the traditional gnocchi shape. Repeat with the remaining dough.
When you are ready to serve the gnocchi, bring 6 quarts of water to a boil and add salt to the water.
Drop the gnocchi into the boiling water and cook until floating aggressively, 4 to 5 minutes. Carefully transfer the gnocchi to the pan with the sauce, using a slotted spoon. Turn the heat to medium and toss gently for about 30 seconds. Serve immediately with the sauce (recipe below!)