Fill a large pot halfway with water and bring it to a boil over medium-high heat

Score a ring around the center of each one of <quantity>600<unit>g</unit></quantity> of red potatoes

Add the potatoes to the boiling water and cook until fork-tender. Drain the potatoes until completely dry

Peel the potatoes

Crush the potatoes with a fork until finely mashed and able to stick together

Sprinkle <quantity>60<unit>g</unit></quantity> of all-purpose flour, in batches, over the mashed potatoes. Knead constantly to obtain a smooth and soft dough

Fill another pot halfway with water and bring it to a boil over medium-high heat

Dust a surface with all-purpose flour and roll the dough to obtain <quantity>1<unit>in</unit></quantity> thick cylinders. You can divide the dough to make it easier to roll it

Cut the roll into <quantity>1<unit>in</unit></quantity> pieces. Place each piece on the bench, flat-side down, and slightly press them

Add salt to taste to the boiling water

Add the gnocchi in batches and let them cook until they float. Drain them and transfer to a bowl

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil to a pan over medium-high heat

Add the gnocchi and cook both sides until golden brown. Plate them. The pan-seared potato gnocchi is ready

Enjoy it as it is, accompanying a beef stew, or topped with your favorite sauce!