Place the whole potatoes in a large pot filled with water that's been seasoned with sea salt. Bring to a boil and then reduce to medium-high heat, cook until potatoes are soft and can be pierced with a fork, about 30 minutes +/-.
Peel and cut the potatoes in half while they are still quite warm.
Put each potato half in the ricer, and push the potato through. Repeat with the rest of the potatoes.
Gently spread the potatoes out on a baking sheet, sprinkle with sea salt, and cool for 30 minutes. Once the potatoes are cool, pile them in a mound.
Pour eggs over the potatoes and sprinkle with 1 cup of flour.
Using your hands slowly incorporate all of the ingredients.
Once all the ingredients are incorporated, gently knead the dough until smooth. DO NOT OVER KNEAD THE DOUGH.
Divide the dough into four quarters.
Using your hands, roll each quarter into a rope, about ½ inch thick. Use flour as needed.
Using a sharp knife, cut into gnocchi, they should be about ½ inch apart.
Using the tines of a fork upside down, place the middle gently on the cut side of the gnocchi and roll forward towards the ends of the tine. Use more flour if the gnocchi are too sticky.
To cook the gnocchi: Gently shake away any excess flour and place finished gnocchi in a large pot of salted boiling water. Cook gnocchi until they float to the top, about 2-4 minutes. Gently remove them with a slotted spoon, drain very well. Toss them in a saucepan with your favorite sauce and cook together for about 1-2 minutes. Serve immediately. Enjoy. To freeze the gnocchi: Put the gnocchi in the freezer while they're still on the baking sheets and freeze until they are hard to the touch, at least one hour. Transfer them to a large zip-top bag or several smaller bags and freeze for up to two months.