Wash off potatoes and place them in a pot or saucepan of warm water. Bring to a boil and cook for 45-60 minutes or until the potatoes are easily pierced with a knife.

If using a box grater peel and grate the potatoes. If using a potato ricer cut into quarters and pass through the ricer into a large bowl.

Add the flour, beaten egg and salt. Gently mix until it forms a soft dough. Do not overmix once it comes together.

Cut the ball into 8 equal portions and gently roll into a rope about 1/2 inch thick. Using a knife cut 1 inch long sections of the rope. Using a gnocchi board lightly floured gently press down and away to cause the gnocchi to form into a roll with ridges. You can also use a lightly floured fork and gently press to firm small ridges.

To cook the gnocchi add to boiling water and remove once they start to float, about 2 minutes.