Peel potatoes. Cut potatoes in half or quarters, and boil until tender, about 20 minutes. Mash.
In a bowl, mix flour and salt. Add potatoes and egg. Mix to form a soft dough. It should not be sticky. If using red potatoes, you may need a bit more flour due to moisture content.
On a floured surface, roll into ropes and cut into 3/4"/ 2cm sections. Toss with flour to prevent sticking. Let rest 20 minutes.
Boil for 5 minutes in salted water or soup, until the gnocchi float.
Gnocchi may be frozen before cooking for later use, by freezing in a single layer before putting in a container or freezer bag.
