Potato Gnocchi

1 pound russet potatoes, about 2 large ones

1 egg, lightly beaten

1/2 - 3/4 cups flour

1/2 teaspoon salt

Prick the potatoes a few times with a fork. Bake in a preheated 400F oven until tender, about an hour. Scoop the inside out of the potatoes and mash them.

Mix in the egg and enough of the flour to form a soft dough that is not too sticky to work with. Knead the dough for a minute and then roll it out into 4 long thin rolls about 1/2 inch thick.

Cut the rolls into 1/2 inch pieces and then roll the pieces in flour lightly shaking off any excess. Roll the pieces over a gnocchi board or a fork to give them the ridges.

Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and set aside to drain.