Clean potatoes and prepare them by poking with a fork all the way through and all around. Place on a rack over a baking tray and bake at 375°F for 75 minutes or just until very tender like a baked potato.

Immediately slice every potato in half to release the steam. Use a large spoon to scoop the potato out of the skin and add it to a ricer.

Rice the hot potatoes onto the surface you will work the dough on. Make sure to rice the potatoes along the surface without crowding it to allow steam to release.

Whisk one egg and drizzle it across the riced potatoes. Sprinkle the salt and pepper across the potatoes as well.

Then, slowly add the flour. Start with adding 1 cup of flour and with floured hands, slowly incorporate all the ingredients together without kneading too much to keep the gnocchi fluffy. If you find it sticking to your hands too much, add a spoon or two of flour at a time until the dough comes together. Once a dough forms, it is ready.

Flour a knife and slice the dough into four long sections. Stretch the dough from the center to the outside until half an inch thick. Cut the dough into individual gnocchi about 3/4 of an inch in length. Repeat with all the dough, making sure to flour the knife and gnocchi as you go along.

Now, create the gnocchi shape. You can either roll it onto a fork or press the fork on top for a three stripe design. Another simple way to shape gnocchi is just press each one in the center to form a dimple.

Bring a large pan of salted water to a boil. Drop the gnocchi in and do not disturb them with a utensil. Only tilt the pot side to side to prevent sticking. In 1-2 minutes, the gnocchi will float to the top and thats when they are ready. Set on a plate and allow them to dry.

In a pan, add olive oil or butter or a combination of both just to cover the surface. Add the gnocchi without crowding and cook on each side until golden brown.

Serve with your favorite gnocchi sauce!