Basic Potato Gnocchi

Boil the potatoes with the skin on until soft when pierced with a knife. Drain and peel them while still hot (hold them with a tea towel). Mash and pass them through a sieve. Add a pinch of salt and the flour and egg. Knead the dough until smooth and elastic (add a bit more flour if it seems too sticky, but not too much). Cut and shape the dough into long 2cm diameter cylinders. Cut it into 2cm pieces. Lightly roll each gnocchi with the back of a fork, to create little patterns. Boil them in salted water until they rise to the surface.