3 lbs. russet potatoes
2 cups all-purpose flour
1 large egg
1/4 t salt
Boil the potatoes until they are soft, about 45 minutes. Submerge in cold water for about 2 minutes until they are just cool enough to handle. Peel and pass through a food mill on to a large clean work surface. Make a well in the center of the potatoes and cover all over with the flour. Place the egg and salt in the center of the well and stir into the flour and potatoes using a fork. When the egg is mixed in mix well using your hands. Knead gently until a ball is formed. Mix for about 4 minutes until ball is dry to the touch.
Pinch off golf ball sized balls and roll out into long cylinders, about 3/4 of an inch thick. Cut off pieces about 3/4 to 1 inch long, gently score the pieces with a fork on one side. Repeat until all the dough is used. Dron the gnocchi into boiling water and cook until they float, about 2 minutes. Cook in batches until all are done. Toss with the sauce of your choice and serve immediately.