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Place potatoes in a large saucepan
Fold in flour, egg, and salt until flour is incorporated and dough starts to hold together. Transfer dough to a lightly floured surface and gently knead once or twice until mostly smooth (do not overwork).
Divide dough into 4 even portions. Roll and shape each portions of the dough into long "snakes," about ¾-inch in diameter.
Cut snakes into about ½-inch long pieces. (Optional: Roll each piece against the tines of a fork or a gnocchi board to make light ridges.) Transfer shaped gnocchi to a single layer on a parchment-lined baking sheet dusted with flour.
Bring a large pot of lightly salted water to a boil over high. Working in batches, drop in gnocchi and cook for 3 to 4 minutes or until gnocchi have risen to the top; transfer cooked gnocchi with a spider or slotted spoon to desired sauce.
Serve and enjoy!