Peel potatoes and cook in microwave in heatproof dish with plastic wrap across the top for 10 minutes or until soft when pierced in the middle with a fork.
Discard plastic wrap and allow potatoes to cool for 10 minutes.
Using a large holes on a cheese grater, grate the cooked potatoes on a parchment laid pan. If potatoes are still hot to touch, allow to continue to cool another 5-10 minutes.
Pour grated potatoes into a large bowl, mix in egg. Keep parchment laid pan handy.
Lightly sprinkle flour onto parchment pan and set aside.
Sprinkle flour and salt onto potato mixture and mix.
Lightly flour counter and roll out potato mixture from bowl onto the counter. Knead into potato dough. Will stick together but break apart if pulled (gluten has not quite formed to make the dough stretchy).
Cut into about 8 even pieces.
Roll each piece into ½” or ¾” potato ropes onto floured surface. Cut the dough ropes into ¾ inch pieces.
Using the back of a fork, roll each piece of dough across the tines. The dough will curl against the edge of the fork and create ridges to trap the sauce onto the gnocchi.
Place ridged gnocchi onto floured parchment.
Form and roll the rest of the gnocchi.