Simple Potato Gnocchi

Directions

1. In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.
2. Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough.
3. Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.
4. Divide dough into 8 portions. Roll each portion into a rope (1/2 inch thick and 24 inches long). Cut each rope into 1/2-inch pieces.
5. Gently roll each dough piece against the back tines of a fork to make ridges, then arrange in a single layer on prepared baking sheets.
6. Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.