Boil the potatoes whole and unpeeled until fork-tender, about 20-30 minutes.

Cut each potato lengthwise, and using a spoon, scoop potato flesh into a ricer fitted with the finest disk. Press the potato flesh onto a clean work surface, spreading it into an even layer, and season with a pinch of salt.

Mix in ½ the amount of the flour, then add ½ the egg and knead. Repeat one more time, kneading the dough gently, and incorporating the remaining flour until you the dough reaches a soft but compact consistency.

Slice a small portion of dough and gently roll into a thread about ½ inch thick.

Cut the thread into 1-inch thick logs, then make an indent with your index finger and roll each gnocco on a gnocchi board, or "mark" them on the tines of a fork.

Transfer gnocchi to a well-floured baking tray and repeat with remaining dough.

Cook gnocchi in lightly salted soft-boiling water, for 1-2 minutes until they rise on the surface,

Spoon them out with a slotted spoon, mix them with your favorite sauce and serve.

if you don't intend to boil the gnocchi right away, you should freeze them in a single layer (see notes), and then drop them frozen directly into the boiling water when needed.