Wash potatoes under running water.

Boil potatoes in salted water for 35-40 minutes with the skin on, which protects the pulp allowing it to remain less watery.
Check the cooking with a fork. If they come in softly they are ready, otherwise extend the cooking time by 5 minutes and repeat the test.

After having been drained from the cooking water, peel the potatoes while they are still hot and mash them immediately with a potato masher. Then pour them onto a floured pastry board.

Add the well sifted flour, the egg, the salt and mix very shortly, just enough to amalgamate the ingredients and obtain a soft and elastic dough. The dough for gnocchi must be homogeneous, but it must not be worked too much otherwise more flour will be needed.

On a floured wooden cutting board, knead some of the dough into a roll a couple of inches in diameter.

Cut with a knife into 2-inch pieces. If you prefer, you can leave them plain, or place them one at a time on the tines of a fork and line them up by gently pushing them with your thumb, to create gnocchi with stripes.

Arrange them on a floured tray making sure that they do not touch each other, otherwise they will stick.

Then cook the potato gnocchi in a pot of boiling salted water, they will be cooked as soon as they rise to the surface.

Take them directly from the pot with a strainer and place them in an oven dish to season.

Season your gnocchi as you prefer: simple tomato sauce, meat sauce, 4 cheeses, gorgonzola and walnuts or with basil pesto.

Enjoy