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Note: For lightest possible gnocchi, potatoes must be .
Preheat oven to 400° F.
Prick flesh of potatoes with fork and until tender, about 1 hour .
Peel potatoes while still warm and put in medium bowl. Mash potatoes and add egg and salt. Add flour in increments, working it in to bind potato mixture. Add just enough flour to hold dough together. Roll out a few test gnocchi.
Bring pot of salted water to . Add gnocchi. When gnocchi rise to top, count to ten before removing and testing for consistency. If gnocchi are fragile and fall apart, add more flour and make another test batch. When you have right consistency, finish rolling out gnocchi.
Cook gnocchi as described above. You can sauce gnocchi or cook gnocchi and then sauté them in clarified butter for delicious variation. You can cook gnocchi and toss with olive oil and hold them in refrigerator up to overnight before ing them.
Variations: Add one of the below with the potatoes: diced herbs; chopped garlic; cooked and chopped Swiss chard.
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