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Boil the potatoes whole until tender. Depending on the size of the
potatoes, this could take 40 minutes. Drain the potatoes and allow
them cool for a little while.
Peel the potatoes (holding the potatoes with a dish towel if
necessary) and put them through a ricer.
Once you have riced all the potatoes, toss them in a large bowl with
the flour and the salt. Make a well in the center of the mixture, and
crack in the whole egg.
Using a fork to start, then your hands, knead the egg into the
potato mixture. Continue to knead into a smooth dough, adding
more flour if necessary. A bit tacky is good; very sticky needs more
flour.
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On a well-floured board, cut pieces from the dough and roll into a
rope. Cut the rope into 1-inch pieces.
Using a fork, press the tines of the fork lightly into each piece and
pull back, making a slight indentation in each piece of gnocchi.
Toss the finished gnocchi with a little more flour as you finish each
rope and either cook immediately or freeze for future use.
To cook fresh gnocchi, bring a pot of water to a gentle boil. Add the
fresh gnocchi and let cook about 4 minutes.
Gently lift the gnocchi out of the water with a slotted spoon. Toss
with sauce and serve immediately, or drain a little more and quickly
saute with browned butter and sage. Serve hot.
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