Place potatoes in a pot and completely cover with cold salted water, stopping when the water is 1 inch in above the potatoes.

Bring to a boil and simmer until tender (or when a knife entres easily), about 50 minutes.

Let cool until they can be handled.

Peel and put them through a ricer or food processor

Combine hot peeled potatoes with flour, egg and salt.

Turn dough out onto a floured cutting board and cut into 3 portions.

Gently roll each portion into a long log about 3/4 inch thick.

Cut each log into 3/4-inch pieces with a floured knife.

Press a piece of dough against tines of a floured fork or Gnocchi board, and push with a floured thumb in a forward motion toward end of tines, letting gnocchi fall from fork onto a floured kitchen towel.

Repeat with remaining pieces of dough.

The gnocchi should be cooked in salted water, well drained, then dressed with a generous helping of butter and Parmesan cheese.

Add (to taste) tomato sauce or even better still, fresh cherry tomatoes browned in butter.

PS: Hand-made potato gnocchi cook very quickly: they should be boiled in salted water and removed just as soon as they rise to the top of the pot.