1.  Preheat the oven to 375°F. Scrub the potatoes well and pierce in several places with the tip of a knife. Bake on a baking sheet until cooked through, about 1 hour. Set aside to cool.

2. Once they’re cool enough to handle, peel the potatoes and pass the flesh through a ricer or the finest holes of a food mill. Place 11⁄2 cups of the flour on a clean work surface and put the potatoes in the middle. Season with the salt. Knead the potatoes and flour together until it’s a smooth ball of dough that’s slightly sticky. If the dough is too sticky, add more of the remaining 1⁄2 cup flour gradually to achieve the smooth consistency.

3. Divide the dough into 4 equal pieces and cover 3 of them with a dampened kitchen towel. Roll the uncovered piece of dough into a 1″-thick rope. Cut into 3⁄4″ pieces. Turn a fork over and hold at a 45-degree angle, with the tines touching the work surface. Working with one piece of dough at a time, roll it down the fork tines, pressing with your thumb to make ridges on one side. Place on a large baking sheet lined with a kitchen towel. Repeat with the remaining pieces of dough.

4. Bring a large pot of salted water to a boil. Add half the gnocchi and cook until they bob to the surface of the water. Transfer to a shallow bowl and cook the remaining gnocchi. Serve with the Meat Ragu.