The pillowy potato dumplings that star in gnocchi al sagrantino are easy to make. Follow these steps and then cook the gnocchi immediately or freeze them for later.
1. Pass 1 lb. boiled, peeled russet potatoes through ricer into a bowl. Stir in 1¼ cups flour, 2 tsp. salt, and 2 beaten eggs until dough forms. Knead until smooth. Divide into 6 balls.
2. Working with 1 ball at a time, and using your hands, roll dough into a 20" rope, about ¾" thick.
3. Cut crosswise into 1" pieces and transfer to a baking sheet; toss with some flour to prevent sticking.