Be sure to have plenty of your favorite pasta sauce on hand when you serve these potato puffs. It's a meal with "a-peel"!

Place the potatoes in a large soup pot and add just enough water to cover them. Bring to a boil over high heat, then reduce the heat to medium and cook for 20 to 25 minutes, or until the potatoes are fork-tender. Drain the potatoes and allow to cool to room temperature.
Meanwhile, bring another large pot of water to a boil over high heat.
Place the cooled potatoes in a medium-sized bowl and mash with a fork. Add the eggs, 3 cups flour, the salt, and pepper; mix well. If necessary, add additional flour 1 teaspoon at a time until the mixture is firm enough to handle (and not sticky). Pinch off 1/2-inch pieces from the dough and place on a waxed paper-covered baking sheet.
Carefully drop into the boiling water. Cook for 4 to 5 minutes, or until the gnocchi rise to the top and the centers are cooked, stirring occasionally; drain and serve.