While potatoes are still warm, mash them with a fork
Stir the flour in a little bit at a time. You may not need all of the flour. The texture you are aiming for is a soft, but not sticky, dough about the consistency of PlayDough. Do not knead or overwork the dough.
Divide into 6 parts, and roll each into a 'snake' about the diameter a dime. Cut into 3/4 inch lengths and set aside.
Lay the back of the fork against the working surface, holding the handle up so that the top edge of the tines are lifted slightly off the surface. With the other hand, place a gnocchi against the tines of the fork, cut ends out, and use your thumb to lightly press it against the length of the fork.
This should curl it into a slight "C" shape and leave tine impressions across the back. This step takes practice, so your gnocchi may look irregular at first-they'll still taste delicious. Dust lightly and set aside.
At this point, if you are not cooking them immediately, your gnocchi may be laid in a single layer on a pan in your freezer. When frozen, they can be bagged for cooking later.
Bring salted water to the boil in a large pot; lower heat to just simmering. Drop the gnocchi into the boiling water. They will sink to the bottom of the pan, and after about 1-1 1/2 minutes, will rise to the top. This does not mean they are cooked. Using a slotted spoon, remove one and cut it in half. The interior should not be dense or chewy. If it is, continue cooking for another minute.
Remove gnocchi from the pot with a slotted spoon and put directly into a prepared sauce, or if the sauce is not ready, into a bowl. Toss with a little bit of oil. The gnocchi can then be added later to your sauce when it's ready.
Recipe from glorybug at ehow Photos by Laura Spear