Prepare the Potatoes:

• Cook the Potatoes: Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender (about 30-40 minutes). You can also bake them for a drier texture.
• Cool and Peel: Once cooked, drain and let them cool slightly. Peel the potatoes while they are still warm, then pass them through a potato ricer or mash them until smooth. Allow the potato mash to cool completely.

Make the Dough:

• Combine Ingredients: In a large bowl, combine the cooled potato mash with 1 cup of flour, the egg, and a pinch of salt. Mix until a dough forms.
• Adjust Flour: If the dough is too sticky, gradually add more flour until it becomes smooth and manageable. Be careful not to overwork the dough, as this can make the gnocchi tough.

Shape the Gnocchi:

• Divide the Dough: Turn the dough onto a floured surface and divide it into 4 portions. Roll each portion into a long rope, about 1/2 inch in diameter.
• Cut and Form: Cut the rope into 1-inch pieces. To shape the gnocchi, you can use a fork to create ridges or press them against a gnocchi board for texture. This helps the sauce cling better.

Cook the Gnocchi:

• Boil Water: Bring a large pot of salted water to a boil.
• Cook in Batches: Add the gnocchi in batches to avoid overcrowding. They are done when they float to the surface (about 2-3 minutes). Use a slotted spoon to remove them and transfer to a serving dish.

Serve:

• Add Sauce: Toss the cooked gnocchi with your choice of sauce while still hot.
• Garnish: Serve with freshly grated Parmesan cheese on top, if desired.