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Slice potato and celery and boil together. boil until they are very soft, drain and let cool in the strainer until they are just warm, press with a fork to remove any liquid. Add to food processor and process until smooth, add egg, salt, optional celery seed and 2 cups flour. Pulse until you have a cohesive but somewhat sticky dough add more flour and pulse if its too sticky. Dump the remaining cup of flour onto work surface and plop the dough on the flour, knead until you have a soft dough incorporating all or most of the flour. Let dough rest for 15- 30 minutes.Bring a large pot of water to a rolling boil, add enough salt so that the water is salty. Dust surface with more flour and cut dough into 8 pieces cover dough you are not working with with a clean kitchen towel. Roll a piece of dough with your hands until it forms a long (like a thick dowel) cylinder shape, cut into 1 1/2 inch pieces, If you want to get fancy roll each piece on the back side of a fork so you have tine marks, place gnocchi on floured sheet pan, dust with a little more flour, and cover until ready to cook, continue until all dough is used. This makes a substantial amount of gnocchi so use what you need for a meal place the others on a floured parchment lined baking sheet in one layer and freeze. Transfer to a freezer bag. Put the gnocchi in the boiling water and stir to separate them, they are done when they float to the top, remove with strainer and add directly to skillet with the sauce.
