Preheat oven to 200°C (400°F). Prick potatoes all over with a fork. Transfer to a baking sheet and bake until tender and the skin and flesh is easily pierced with a knife, about 1 hour.

Remove potatoes from oven and, holding one potato in a towel to protect your hands, remove the skins with a paring knife immediately. Allow peeled potatoes to cool completely at room temperature, uncovered. Alternatively, cover with plastic wrap and refrigerate overnight.

Once potatoes are cooled, gently grate them on the small holes of a box grater. Spread the 'riced' potatoes over a large cutting board or clean work surface. You should have about 500g of riced potatoes.

Pour one beaten egg over the potatoes, dust with sifted flour and season with salt and pepper. Using a bench scraper, cut and combine the ingredients together until well blended. Then, using your hands, gently knead until the dough just comes together and an obvious dough forms, about one minute to 90 seconds.

Gather into a ball and set aside. Dust a clean work surface with flour and divide the dough into smaller pieces. Working one piece at a time, very gently roll the dough into a log that is about 3cm (1 inch) in diameter.

Using a bench scraper or knife, cut the log into 3cm (1 inch) wide pieces. Working one piece at a time, roll the dough over the back of the tines of a fork to shape the gnocchi. Set aside on a floured plate or baking sheet and repeat with the remaining dough.

Bring a large pot of heavily salted water to a rolling boil. Gently drop in your gnocchi, stir to prevent sticking, and cook until they float to the top of the water, only about 2 minutes. Remove from the water and dress with desired sauce.