Wash the potatoes and boil them along with the skins in salted water. Drain them and peel right away. Puree them right away with a potato press, make a well in the middle and place the egg in it that's been whipped ahead of time.
Stir and gradually add half the flour, as well as 1 tablespoon salt. Gradually add the remaining flour until the mixture stops sticking to your hands.
With floured hands make a thin roll, cut it into 1 inch pieces.
Press down on 1 end of each gnocchi to give them a relief form and arrange them on top of baking paper. Cool them about 30 min. in the refrigerator.
Drop the pieces in boiling salted water and once they swim to the surface leave them to boil another 30 seconds, then take them out and dry them. Serve them warm with a sauce of your choice.