Using a pot with a steaming basket, steam the potatoes until fork tender. If you do not have a steaming basket, you can also bake the potatoes in 400° Oven for about 45 minutes. Once the potatoes are softened, cut them in half and allow the steam to escape. Once cooled, rice the potatoes through a ricer or use the broad side of a grater.
Starting with about 1/4 cup of the flour, sprinkle over the potatoes and begin to knead and work the dough together. Gradually add the remaining flour a little at a time, paying close attention to the moisture of the dough. Mix the dough just until it comes together. Test a small piece in a boiling pot of salted water. If the piece holds its shape, then the dough is ready, if not, add a little more flour and knead the dough a bit more.
Once the dough is ready, roll out into 1/2 inch thick ropes and cut into 1/2 long pieces. Using a Gnocchi board or the fork's tines, roll the pieces over, creating the iconic ridges. Place the rolled pieces on a parchment-lined baking sheet. Make sure to space them apart to prevent sticking together. Working in batches, gradually add a few pieces into the water at a time. Give a gentle stir, and be sure to keep the water at a low boil. Once the pieces float, they are finished. Scoop out and repeat with the remaining pieces.