For the gnocchi

• Roast the potatoes (whole, unpeeled) in a preheated oven at 200°C / 400°F for 1-2 hours. Don't add oil, salt, anything. Straight in the oven. Remove them once you can insert a knife through them with extreme ease.
• While still hot, cut them in half and remove the inside with a spoon. Discard the skin. Use a potato ricer to make it fine. However, if you don't have a potato ricer, you can just use the back of a spoon to press the potato against a colander or sieve. The result is the same. It's important that the potatoes are still hot to rice them because if not it's going to be too tough. You can always reheat them in the microwave or oven.
• Let the riced potatoes cool down completely before adding the egg. It's best if you cover the bowl with a kitchen cloth to prevent it from drying.
• Mix the egg with the potato until you have a uniform mix. Add the flour and salt and mix. Then the spoon or spatula isn't helping anymore, transfer the dough onto a clean surface and finish mixing by hand. Adjust the dough with extra flour until it's no longer sticking to your hands. Here you want to mix but don't knead it too much or the potato will become sticky and elastic and from then on it's a nightmare.
• Form a snake shake with a bit of the dough. From that snake cut small pieces to form the gnocchi. Don't make them big; consider that they expand while cooking later!
• To shape them like gnocchi, turn the pillows you made into balls, dust them with flour and use your thumb to press them onto the fork or gnocchi board. Then you take one side of it and roll it onto itself, folding it in half almost. The final shape has the lined texture on one side and a crevice on the other side.
• At this point, you can freeze them for up to a month. To achieve that, place a piece of baking paper at the base of a dish that fits in your freezer. Dust the paper with flour and place the gnocchi on top without them touching each other. You can lay several layers of paper and gnocchi on the same dish. They go for 8 hours to the freezer like this. After this time, you can place them together in a container to freeze and they won't stick to each other anymore. To cook them, they go straight into the boiling salted water and remove them as they float.
• Cook the gnocchi in boiling salted water and remove them as they float. Transfer them straight into your sauce in a pan. If your sauce isn't ready, mix them with olive oil or butter so they don't stick to each other.