# Preparation steps:
01 - Place potatoes with skins in a large pot of salted water and boil until fork-tender, about 20 to 25 minutes.
02 - Drain potatoes and allow to cool slightly; peel skins while still warm.
03 - Pass peeled potatoes through a ricer or mash thoroughly until smooth.
04 - Spread mashed potatoes on a clean surface, sprinkle with salt and most of the flour, reserving about 1/4 cup for dusting.
05 - Form a well in the center, add the egg.
06 - Gently combine ingredients by hand, gradually incorporating remaining flour until a soft, slightly sticky dough forms; avoid overworking.
07 - Divide dough into quarters and roll each into a rope approximately 3/4 inch thick.
08 - Cut ropes into 3/4 inch pieces; optionally, roll each piece over fork tines to create ridges.
09 - Bring a large pot of salted water to a boil, add gnocchi in batches, cook until they float plus 30 seconds (about 2 to 3 minutes), then remove with a slotted spoon.
10 - Serve immediately tossed with a preferred sauce such as sage butter, tomato sauce, or pesto.
