Cut peeled potatoes into 2-inch chunks and place in a pot of cold salted water. Bring to a boil, cover & simmer 12-15 minutes until tender. Drain.

Rice (or mash) the potatoes while still hot into a large bowl. You should have about 3 cups.

Stir flour into hot potatoes followed by egg and salt.

Place on floured surface and knead for about a minute to reach a smooth dough. Lift with a scraper if needed. Do not overwork.

Cut dough into 8 sections. Roll each section into a rope about 18-inches long.

Using a scraper or knife, cut each rope into 1-inch pieces (about 20 pieces per rope).

Drop (about 20 at a time) into boiling salted water, stirring at first so they don't stick. Boil for about 2 minutes, no more than 3. When they rise to the top, give them 15-20 seconds and they're done.

Remove with a slotted spoon and serve.

Gnocchi freeze beautifully. Before boiling, place on a baking sheet covered with wax paper and freeze (be sure they're not touching). Once frozen, transfer to a freezer bag. Cook frozen ones the same as fresh.