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1
Put the potatoes in a large pot, add water to cover, and bring to a boil.
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2
Reduce the heat and cook at a low boil until the potatoes are tender, about 45 minutes; drain.
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3
While they are still warm, peel the potatoes, then pass them through a vegetable mill onto a clean work surface.
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4
Bring 6 quarts of water to a boil in a large pot, and add 1 tablespoon salt.
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5
Set up an ice bath nearby.
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6
Make a well in the center of the potatoes, and sprinkle them all over with the flour.
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7
Break the egg into the center of the well, add the salt, and, using a fork, blend the egg and salt together.
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8
Using the fork, begin to incorporate the flour and potatoes as if you were making pasta.
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9
Once the dough begins to come together, begin kneading it gently until it forms a ball.
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10
Knead gently for another 4 minutes, or until the dough is dry to the touch.
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11
Divide the dough into 6 balls.
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12
Roll one ball into a rope 3/4 inch in diameter, and cut it into 1-inch pieces.
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13
Roll each piece down the back of a fork to create the characteristic ridges.
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14
Drop the gnocchi into the boiling water and cook until they float to the surface, about 1 minute.
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15
Use a slotted spoon to transfer the gnocchi to the ice bath.
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16
Repeat with the remaining dough, replenishing the ice as necessary.
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17
When all the gnocchi have been cooked and cooled in the ice bath, drain them and transfer to a bowl.
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18
Toss with the oil.
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19
The gnocchi can be stored, covered, in the refrigerator for up to 48 hours.
