Comment: there are several kinds of gnocchi, among others French, which consist of a simple puff pastry, and another Italian version makes use of cornmeal. Here it is the most traditional Italian version.
Gnocchi deserve their own sauce, for example tomato, even if they accompany a meat that already has its own. Finally, we can golden them in a fry pan before serving, but it is not essential.
Do not peel the potatoes before cooking so that they are not full of water.
As for the egg, do not put too much, it makes the dough sticky. Add however enough flour so the dough is no longer sticky.
If you use 750 g of potatoes, use 1 1/2 egg!
References: recipe gnocchi
and: recipe for my grandmother's gnochhis
500 grams of potatoes (prefer the starchy varieties)
100+ g of flour
a pinch of salt
a few gratings of nutmeg (opt)
1 bay leaf (opt)
Cook the potatoes in fairly salted water (20 g / l) with a bay leaf, without peeling them.
Peel the potatoes and mash them in a salad bowl.
Make a well, put the egg in it, and form a paste while incorporating just enough flour so the dough does not stick anymore.
Work on a sufficiently floured plan.
Cut the dough into pieces, then roll each piece into a roll of ~1 cm in diameter (not more!) and cut into sections of ~2 cm.
Roll the gnocchi into a ball, then crush (not too much) each gnocchi on a fork, then close it in a small fluted cylinder.
Arrange them on a floured surface (or a floured cloth), then cook them in salted boiling water. When they are cooked, they rise to the surface. Let them cook for another minute so they are well cooked inside.
Possibly fry when serving or serve with a generous tomato sauce or gorgonzola sauce.