1. Cook the Potatoes

Place the whole, unpeeled potatoes in a large saucepan and cover with water by about 2 inches.
Salt the water and bring to a boil over high heat.
Reduce heat to medium-high and simmer for 25–30 minutes, or until the potatoes are fork-tender but not falling apart.
Drain and return them to the pot to dry out slightly for 5–10 minutes.

2. Peel and Mash

Once the potatoes are cool enough to handle, peel them by rubbing the skins off with your hands.
Use a potato ricer to mash them into a large bowl (or mash thoroughly by hand until very smooth).
Let cool for about 10 minutes.

3. Make the Dough

Add the flour, egg, and salt to the mashed potatoes.
Mix with a fork or your hands until the dough begins to come together.
Transfer to a lightly floured surface and gently knead just 1–2 times, until mostly smooth.
Do not over-knead—you want soft, tender gnocchi.

4. Shape the Gnocchi

Divide the dough into 4 equal pieces.
Roll each portion into a long rope, about ¾ inch thick.
Cut the rope into ½-inch pieces to form the gnocchi.
(Optional) Roll each piece over the back of a fork or a gnocchi board to create ridges.
Place shaped gnocchi on a parchment-lined baking sheet dusted with flour.

5. Cook the Gnocchi

Bring a large pot of salted water to a boil.
Working in batches, drop the gnocchi into the water.
Cook for 3–4 minutes, or until they float to the surface.
Use a slotted spoon or spider to transfer them directly into your sauce of choice.