Source: Pronto Ristorante - Phoenix, Arizona

4 pounds 6 ounces large starchy potatoes
Approximately 5 cups all-purpose flour
Pinch of salt
6 cups marinara sauce
2 cups Parmigiano and Reggiano cheese

Boil, peel and mash potatoes; allow to cool. Work potatoes into flour, creating smooth dough. Divide in half. Roll into tubes (1/2-inch thick). Cut into 1-inch long pieces. Gradually add gnocchi and salt to a large pot of boiling water. When pieces rise to surface, remove.

Serve with sauce and cheese.