Roast the potatoes

• Prick the potatoes all over with a fork.
• Roast them whole at 200 °C until completely cooked through; roasting keeps them dry, which is what you want for gnocchi.

Rice the potatoes

• Let the potatoes cool slightly, then pass them through a potato ricer for a smooth texture (mashing also works).

Make the dough

• Turn the riced potato out onto a floured work surface and add the flour.
• Add the beaten egg and the salt, then knead with your hands until a smooth dough ball forms.

Shape the gnocchi

• Cut the dough into quarters and roll each piece with your hands into ropes about 1.5 cm thick.
• Cut the ropes into small squares and toss them with flour so they don't stick together.

Boil the gnocchi

• Bring a large pot of salted water to a boil and add the gnocchi.
• Once they float to the surface they are done; lift them out with a spider or slotted spoon.

Serve

• Serve the gnocchi right away with your favourite sauce.