Place unpeeled potatoes in a pot of salted water to cover them by no more than 1 inch.
Bring to a boil and then simmer for about 30 minutes until tender (when easily pierced with the tip of a knife).
Cool enough to handle. Peel and pass through a ricer or food mill onto a floured pastry board or work surface.
Mix the hot mashed potatoes with flour, egg and a pinch of salt.
Divide dough into 3 sections.
Add a little more flour if necessary, depending on the type of potatoes.
Gently roll each section into a long log about ¾ inch in diameter, keeping the work surface floured.
Cut each log into ¾ inch sections with a floured knife. Press each piece of dough on the floured tines of a fork with a floured thumb forward against the tines, letting gnocchi drop onto a floured towel. Repeat this process for the remaining dough.
Boil the gnocchi in a large pot of salted water. Remove with a slotted spoon when they float to the surface.
Serve with melted butter and grated Parmigiano Reggiano.
Simple and tasty with a flavor that lingers, we pair this dish with a pale greenish-yellow white wine that has a bouquet of fruit and aromatic herbs such as tomato leaves that is fairly hot, fairly mellow, savory, fresh and young. Colli di Parma Sauvignon Frizzante D.O.C.
Handmade potato gnocchi require very short cooking time: they must be boiled in boiling salt water and as soon as they rise to the surface, must be removed from the water.