1. Cook potatoes until tender and mash until smooth. 2. Whisk eggs and add 3 Tablespoons to the white potatoes. Add seasonings and stir until just combined. 3. Starting with the white potatoes, add 1/2 cup flour and kneed with your hands until just combined. If dough is too sticky, add a little more.4. Generously flour a clean, dry surface and knead the dough a couple times until it has come together in a ball. 5. Cut the dough ball into quarters and roll each quarter into a long rope until it’s the width of your index finger. 6. Using a floured knife, cut the rope into one inch sections. 7. Hold a fork, curved side up with one hand and with the thumb of your other hand, gently roll the dough from the top of the curve, to the bottom, keeping your thumb in contact with the dough the whole time. 8. Continue rolling your gnocchi until you’ve gone through the rest of the dough. Don’t worry if they don’t look perfect. You’ll get better with practice and they still taste the same, no matter how they look! You can roll these segments over a fork, or keep as-is, for a nice textural difference. 10. If you don’t plan to eat your gnocchi right away, place them on a cookie sheet and into the freezer until hard, ~20 minutes. Transfer to a freezer bag and store in the freezer for 4-6 months. Or make them with a litle red sauce for sunday dinner! 1. Bring a large pot of water to boil. Season water with salt and add gnocchi. Cook until the gnocchi float to the top. Gently drain.2. In a large skillet, melt butter over medium-high heat. Add garlic and cook, stirring constantly, until light brown, ~30 seconds. Add gnocchi, salt & pepper, and sauté until golden brown. Add your tomato sauce and serve right away. enjoy! ?