Poke the potatoes with a fork and cook them in the microwave on 2 minute interverals until they're fork tender in the center. It usually take about 10 minutes.
Remove the skins from the potatoes and discard them. Place the potato pieces in the bowl of a food processor and pulse just until they are riced-- about 10 pulses. Alternatley, you can grate the cooled potatoes with a cheese grater.
Dump the potatoes onto a lightly floured surface and smash any large chunks with a fork. You don’t want any lumps in your gnocchi!
Make a well in the potatoes. Sprinkle the half the flour flour and salt evenly around the potatoes.
Crack the egg into the center of the potatoes and beat it lightly with a fork.
Gradually begin to incorporate the remaining flour into the egg mixture. When the egg is no longer runny and has a pudding-like consistency, start kneading the egg into the potatoes with your hands.
It should only take about a minute before the dough comes fully together. Don’t worry-- it will look very dry for the first 10-20 seconds. Once the flour is incorporated, don’t overmix or you will end up with tough gnocchi.
Once the gnocchi comes together, lightly flour your work surface again (and as needed, but try not to add too much) and cut the ball into 8 equal pieces.
Roll the gnocchi into a long rope(abot 10" long) and cut it into ½” wide pieces. Make sure to keep the gnocchi separated or they will clump into a ball.
At this point you can leave the gnocchi exactly how they are or you can shape them using a gnocchi board or fork.
For those signature ridges, roll the gnocchi down the board/fork using your thumb to press into the back of it. It should form the ridges on one side and a curved indention on the other. This will help hold your sauce!