Cook the Potatoes: Wash the potatoes, being careful not to break the skin. Boil the whole, unpeeled potatoes in a large pot until they are completely cooked through. This will take about 45-55 minutes. You'll know they're ready when a knife can easily slide into the center. While they cook, you can gather your remaining ingredients and tools.

Peel and Rice: Carefully peel the hot potatoes with a paring knife. Roughly cut or break them into quarters and place them in a medium, heatproof mixing bowl, discarding the skins. Next, pass the potatoes through a potato ricer or food mill directly onto a baking tray lined with paper towels or a clean dish towel. This step is crucial for achieving a light texture. Let the riced potatoes cool for 5 minutes.

Form the Dough: Pour the lightly beaten egg over the riced potatoes and gently fold with a fork until just combined. Sift the flour and kosher salt over the mixture. Use the fork to gently combine until the dough is slightly crumbly and no dry flour remains. Use your hands to press the dough together in one quick motion.

Knead and Shape: Turn the dough out onto a lightly floured, clean, and dry work surface. Knead the dough for about 1 minute, pressing and folding it over itself until it just comes together into a smooth, consistent ball. Don't overwork the dough, or your gnocchi will be tough. Divide the dough into eight equal pieces. Gently roll each piece into a rope about 1/2-inch in diameter, adding more flour to your surface as needed to prevent sticking. Cut the ropes into 3/4-inch lengths.

Add Ridges (Optional): For ridged gnocchi that will hold sauce better, use your thumb to gently roll each dumpling over the back of the tines of a floured fork, starting from the cut side and rolling it from the base to the points. Place the formed gnocchi on a floured, parchment-lined baking tray.

Cook and Serve: To cook, gently drop the gnocchi into a pot of boiling water. Let them boil for 90 seconds to 2 minutes, or until they float to the surface. Immediately remove them with a slotted spoon or spider strainer. Serve the gnocchi immediately, or toss them in a bowl with a bit of olive oil to keep them from sticking. Enjoy!