Wash and boil the potatoes until knife can be easily inserted. Don’t allow potatoes to break open or they will absorb too much water. Peel potatoes while still warm and mash thoroughly with a ricer into a bowl. Do not put in food processor or blender.
In a bowl, add potatoes, eggs, and oil and gradually begin to stir in one cup of flour to the potatoes. Stir until mixture bind together but is not too firm. Some potatoes will require more flour than others. Remove from bowl, and on a floured surface, continue to mix gently by hand, adding flour as needed. Gnocchi are ready when the potato mixture doesn’t stick to your hands. Add a little flour at a time as needed. Roll into a ball and divide into four sections, covering the sections that are not being used. Roll each section into long logs, about ½ inch in diameter. Cut logs into 1-inch pieces. Press each piece against cheese grater or roll off of a fork.
One at a time, place about 10-15 gnocchi into gently boiling salted water. When they pop up, remove gently with slotted spoon. Serve with butter and parmesan cheese or with a light marinara sauce.
(To make gnocchi in advance, place the raw gnocchi on a cookie sheet and freeze for 2-3 hours. When hardened, place in zip lock back and keep frozen until ready to cook.)