Fill a large saucepan with water. Add the potatoes and bring to a boil. Boil the potatoes until they are just soft (a sharp knife should insert easily). Drain and allow to sit until cool enough to handle. Drain and allow to sit until cool enough to handle. Mash well or run through a food mill or ricer for nice smooth potato, allow to cool.

Lightly dust a large baking sheet pan. Set aside.

On a clean work surface or in a large bowl mix together the cooled potato,1/2 the flour and salt, make a well in the center and add 2 tablespoons egg. Mix with your hands incorporating the flour with the potato, adding more flour as needed until the dough starts to hold together (you may not use all the flour depending on how much moisture is in the potato). The dough should not be sticky, over kneading will make it sticky. Form into a ball. Cut 1/4 of the dough and roll into a long log, about the thickness of your thumb. Cut the log into 3/4-inch (1.9 cm) pieces.

Roll the pieces over a gnocchi board or the back of a fork with your thumb to create ridges and place them onto the floured sheet pan in a single layer. Repeat with the rest of the dough. Leave them to dry for about 20-30 minutes.

You can either freeze them, or cook right away. To freeze them, put them on a flat surface (small baking sheet pan, cutting board or plate) making sure they are not touching. Freeze for 2 hours then transfer to a well-sealed container or zip freezer bag. You can cook right from frozen.

To cook the gnocchi: Bring a large pan of water to a boil and cook until they float to the top.