Potato gnocchi

Ingredients:

• 1.3 kg of potatoes
• 1.5 cups premium flour + extra for work
• 1 large egg, lightly beaten
• Special equipment: potato masher or grater; gnocchi board or fork

Preparation:

1. Place the potatoes in a large saucepan, cover with cold water to a depth of about 5 cm, and bring to a boil over medium-high heat. Cook, adding more water as needed, until the potatoes are easily pierced with the tip of a knife, about 50 minutes. Drain and set the potatoes aside until cool enough to handle.
2. Peel the potatoes and cut the flesh into large chunks. Press the potatoes through a potato masher (see Note) and pile them on a clean work surface. Sprinkle with 1 teaspoon of salt. Let the potatoes cool completely.
   
   Note
   
   If you don't have a potato masher, you can grate the potatoes on a coarse grater..
3. Sprinkle a mound of potatoes with flour. Pour the egg onto the flour and begin mixing with a fork. Once the dough begins to stick together, knead it with your hands for about 2 minutes; do not knead it for too long. Form it into a ball.
4. Line a baking sheet with parchment paper. Cut the dough into 4 pieces. Working with one piece at a time, shape the dough on a lightly floured surface into a 2-cm-thick log. Using a bench scraper or knife, cut the log into 2.5-cm-long pieces. Roll each piece on a gnocchi board or the back of a fork to create a texture. Place them on the prepared baking sheet. Repeat with the remaining dough.
5. Bring a large saucepan of salted water to a boil. Add the gnocchi and cook until they float to the surface, 1-2 minutes, then cook for another minute. Drain and toss the gnocchi with the sauce.