Boil the russet potatoes in salted water until fork-tender, about 30-40 minutes, keeping the skins on to retain moisture.

Drain and let cool slightly before peeling the potatoes. Mash using a potato ricer or masher until smooth.

In a mixing bowl, combine the potato puree with flour, salt, and beaten egg. Mix until just combined, avoiding overworking the dough.

Lightly flour your work surface, divide the dough into pieces, and roll into ropes about 1 inch thick. Cut into bite-sized pieces.

Using a fork, press down on each piece to create ridges.

Cook the gnocchi in boiling salted water until they float, about 2 minutes. Remove with a slotted spoon and serve immediately.