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1
Place the potatoes in a pot and cover them by 1 to 2 inches/5 to 5 cm with cold water, salt the water and place the pot over high heat.
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2
Bring the water to a boil and cook until the potatoes are done, 15 to 20 minutes.
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3
Test the potatoes for doneness by inserting a sharp, thin-bladed knife into them.
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4
Drain the potatoes and allow them to cool.
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5
Peel the potatoes using a paring knife and transfer them to a large bowl.
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6
Crush them with a masher, being careful not to overwork them.
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7
Lightly flour a work surface and mound the potatoes in the center of it.
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8
Sprinkle the flour over the potatoes and gently knead them together.
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9
Make a well in the center of the potato-flour mound.
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10
Crack the egg into a small bowl, beat it, and pour it into the well.
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11
Use a fork to work the egg into the potato-flour mound.
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12
As soon as it is incorporated, begin using your hands to knead the dough until it is no longer sticky.
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13
Divide the dough into 6 equal portions.
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14
Roll out each portion of dough, one by one, into a rope-like length 1/2 inch/1 cm in diameter.
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15
Re-flour the work surface periodically to keep the dough from sticking.
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16
Cut each rope into 1-inch/5-cm pieces and roll each piece into a small ball.
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17
If you would like to create a ridged surface to catch sauces, roll each gnocchi off the back of a fork, pressing gently so the tines make an impression.
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18
Cook the gnocchi in boiling salted water until they rise to the surface, about 5 minutes.
