Gnocchi, the plural of gnocco, are very widespread in Italy and all over the world. They are among the most appreciated types of pasta, with their unique combination of soft dough and shape
Boil the potatoes until tender in a big pot (around 30-40 minutes depending on their size). Let cool for a while and then peel them.
Mix flour and salt on a surface that you will be using for preparing the gnocchi on. Mash the potatoes over the flour preferably with a potato ricer.
Add the egg and begin mixing to form a soft dough that doesn't stick to your fingers. Avoid overworking the dough to keep it as soft as possible. Cover and set aside.
On a lightly floured surface (use semolina flour to reduce the amount of flour to a minimum), take a piece of the dough, form it into a long rope and cut it into 2-3cm pieces. To form the ridged shape of the gnocchi, use a designated gnocchi board by lightly sliding each piece over the board. Alternatively, use a fork in a similar way, pressing and sliding every piece very lightly over the fork.
Cook the gnocchi according to the recipe of the gnocchi dish you are preparing, or in salted boiling water until they float to the top.
Notes
The cooking time of potatoes will depend on their size.
Do not overwork the dough. It has to be as soft as possible.