1 Kg. of potatoes (old ones better) - 400 grams of flour - 1 egg - salt.
Convert european unity of measure

Boil the potatoes in a pot from the tall edges in abundant water and with a littlebit of salt. After 30 minutes, peel them and than press until u get an homogeneus paste. Let it become colder and than put it on a table of wood in order to work it. Create a little "vulcano" and put inside it the egg, the salt and the flour (pour it on the edges). This operation that needs a littlebit of energy; you must mix all thin to get a compact product, cut it in smaller parts and form some snakes of pasta (as big as a finger). Cut them to small pieces(a centimeter each) and add some flour on the working base (this to avoid that they stick). At this point all my family is been involved to the final retouching of gnocchi! Pass them on the tines of the fork, that to avoid the juice stick better.
Explain you this passage won't be simple. I promise you to add a photographic sequence next time. Hold the fork in one hand with the tines on the base (the concave part down). Take the potato dumpling in this way: hold the side cuts with the first and third finger, the upper part with the second finger. Put the potato dumpling on the fork (in the superior part of the tines), drags it downward and press with second finger. The potato dumpling assumes the aspect of a "auricle" concave with ruled surface... what a work! I assure you that it is extremely easy.
The potato dumplings are cooked in abundant salted water; take off when they begin to float.

These type of recipe is tastier with tomato sauce!