The first thing to do is to clean and wash the potatoes. Without peeling them,

put them into a pot with salted water and let them boil.

Peel the steamed potatoes while they are still warm, then mash them and put them on a well-floured working desk or tray.
Add a pinch of salt and some flour, and knead until the mixture is firm but soft.

Now add the egg and continue to knead until the dough is compact.

Then, divide the dough into many long strands/stripes, each 2-3 cm thick, and cut them to make your gnocchi on a floured surface.

Finally, practice the typical scorings by rolling each “dump” with the fork and squeezing them a little, but not too much.

Let your gnocchi rest for about 15 minutes, then cook them in a pot with salty, boiling water and drain them when they rise to the surface.

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• These are the three ingredients you'll need to make gnocchi at home:
• Potatoes:  Use starchy potatoes, such as russets.
  Flour: All-purpose flour absorbs moisture and helps create gluten.
  Egg:  An egg lends moisture and acts as a binder, which helps hold the dumplings together.
  Salt:  Salt enhances the overall flavor.