Gnocchi

Method

1. Peel the potatoes.  
   Arrange the potatoes in a large pot and cover with plenty of cold water.  From the moment the water starts boiling, count about 30-40 minutes, depending on their size. Try the fork test and if it goes in without difficulty then you can drain the potatoes.
2. In a bowl mash the potatoes while still hot. 
   Add the flour, then add the lightly beaten egg together with a pinch of salt. Mix everything with your hands until you get a soft but compact dough.  Remember that if you knead it too much, the gnocchi will become hard during cooking, so just knead the time necessary (5 minutes usually).
3. Take a handful of the dough and roll it out with your fingertips to get 2 cm thick rolls, to do this, help yourself by sprinkling some flour on the work surface from time to time.  Meanwhile, cover the remaining dough with a towel to prevent it from drying out. Cut the rolls into chunks (2-3 cm each).  Arrange them on a tray with a lightly floured cloth, spaced from each other.  
   
4. To cook them, you can put them a few at a time into boiling salted water; as soon as they come to the surface, the gnocchi are cooked and ready to be drained and seasoned. 
    
   You can also freeze them.