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Cook the red potatoes in boiling water with skins on to retain the starch in the potato.
Once they are tender place them into a strainer and start to peel them.
Use a towel to hold the potato and start peeling with a knife, being careful not to burn yourself.
Once they have all been peeled, place them into a ricer or grate them into small pieces.
Spread the potato out to cool.
When it has cooled bring them together into a mound and add the salt and flour on top.
Make a well in the center of the potatoes and add the egg.
Start mixing the egg by adding some of the potatoes, use a flat scraper to bring the potato and flour mixture into the egg.
Use your hands to knead it all together.
Continue until it forms a ball. Don’t overmix or they will be tough.
Now flatten the dough into a round disk.
Cut it into 8 sections.
Roll each section into a long rope about ½ inch thick and 24 inches long.
Cut each rope into ½-inch pieces.
Gently roll each dough piece against the back tines of a fork to make ridges.
Arrange them on a floured baking sheet.
Bring a large pot of salted water to a boil.
Add a few gnocchi in at a time, making sure it’s not crowded.
They are done when they float to the top.
With a slotted spoon, transfer them to a bowl and immediately serve with your favorite sauce.