* Fill a large pot with cold water and add salt.
* Peel, and cut potatoes in half and place them in the pot.
* Bring the water to a boil and cook until tender throughout (approx 40-50 minutes)
* Remove the potatoes from the water one at a time with a slotted spoon.
* Place potatoes through a ricer and let sit in a soft mound on the counter.
* Let the potatoes cool long enough that the egg won't cook when it is added.
* Drizzle the mound with the beaten egg and sprinkle 1/2 cup of the flour across the top. Use you hands to gently mix the ingredients together and very lightly knead, adding the rest of the flour if the dough is too sticky. The dough should be moist but not sticky and feel almost billowy.
* Separate into 8 pieces and gently roll each piece into snakes the thickness of your thumb.
* Use a knife to cut pieces every 3/4-inch (see photo).
* Dust with a bit more flour and set each gnocchi aside until they are ready to boil.
* Bring a pot of salted water to boil.
* Cook the gnocchi in batches by dropping them into the boiling water about 15-20 at a time
* They are cooked when they float back up to the top.
* Scoop them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced
* Place them on a platter or large plate that has been drizzled with olive oil so they don’t stick to one another or the plate.
* Continue cooking in batches until all the gnocchi are done
* Add sauce- pesto or tomato are hits here, but I am sure a cream sauce would be nice also
* Makes 2 very large serves