6 russet potatoes, peeled, quartered
2 tablespoons salt
2 eggs, beaten
4 cups all-purpose flour

Boil the potatoes until cooked, about 20 minutes. Drain well. Rice potatoes with a ricer and place on cookie sheets to cool. Let potatoes dry out as much as possible before continuing with recipe.

Bring large stew pot of salted water to a boil.

Place the riced potatoes in a large bowl. Add the eggs and combine. Gradually but quickly stir in the flour.

Place the dough on a work surface and divide into 6 pieces. Adding flour as necessary, roll each piece of dough into a rope 1/2 inch wide. Slice ropes into 1/2-inch pieces. Drop gnocchi into boiling water, in batches. Cook for 2 to 3 minutes; they should rise to the surface when fully cooked. Remove with a slotted spoon and drain slightly before continuing. Toss in browned butter, sprinkle on Parmesan cheese, or coat with sauce.