Cook the Potatoes:
Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until tender, about 20–25 minutes.
Drain the potatoes and let them cool slightly. Peel while still warm.
Mash the Potatoes:
Pass the warm potatoes through a ricer or mash them until smooth. Spread them out on a work surface or in a large bowl to cool completely.
Make the Dough:
Sprinkle the mashed potatoes with salt and flour. Make a well in the center and add the beaten egg.
Gently combine the ingredients with a fork or your hands until a soft dough forms. Avoid overworking the dough to keep the gnocchi light.
Shape the Gnocchi:
Divide the dough into four portions. Roll each portion into a rope about ¾-inch thick.
Cut the ropes into 1-inch pieces. If desired, roll each piece along the tines of a fork or a gnocchi board to create ridges.
Cook the Gnocchi:
Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water.
Once they float to the surface, cook for an additional 1–2 minutes, then remove with a slotted spoon and transfer to a plate or directly to a sauce.
Serve:
Toss the gnocchi with your sauce of choice, such as marinara, browned butter with sage, or creamy Alfredo. Garnish with grated Parmesan and fresh herbs if desired.
