Gnocchi from scratch may seem like a daunting process, but it is actually one of the easiest types of pasta to make. While it does take some time to make, it is definitely worth it because homemade gnocchi tastes so much better than store-bought, and your family will be able to taste the love you put into making it!
Scrub potatoes clean, coat with olive oil and sprinkle with salt. Bake on a baking sheet until very tender. About 1 hour.
Let the potatoes cool just enough that you are able to handle them, they should still be as warm as possible for the dough to come together. Peel the potatoes and pass through a potato ricer.*
Place the riced potatoes in a pile on a clean work surface. Add the egg to the center and then add flour, knead with your hands until a dough forms. How much flour you need will depend on the size of your potatoes, keep adding flour until the dough isn't too sticky.
Before you begin shaping the gnocchi, get the boiling salted water ready. Add about 4 quarts of water to a large pot with 1-2 tablespoons of salt.
Divide the dough into 4 equal portions and roll each into a long skinny rope, about 1 inch in diameter. Use a pastry wheel or a sharp knife to cut the rope into 1-inch bite-size pieces.
Use a fork or a gnocchi board to roll each piece and arrange on a baking sheet lined with parchment paper.
Add gnocchi one at a time to the boiling water. Work in batches if needed. Once the gnocchi float to the surface, remove them with a slotted spoon and place back on the baking sheet.
Serve gnocchi as you would any other pasta, tossed in your favorite pasta sauce or with butter and grated cheese.
*If you don't have a potato ricer, squeeze the warm, cooked potatoes through a metal sieve or a colander with small holes.