Cook potatoes in their skins until very tender. Drain, peel, and put through ricer.
Make a well (in riced potatoes) and add (broken) egg. Beat well (with a fork) and knead with flour until dough is firm. Shape like a loaf (of bread).
Coat hands well with flour. Cut a piece (from loaf) about 1½ to 2 inch sections and roll each piece into a cigar shape.
Flour a towel or table cloth. Place (cigar shaped sections) on towel. Continue until all the dough is used.
Cut into pieces about 1 to 1½ inches long.
Roll each piece on the prong of a fork and press lightly with your thumb to form a shape like seashell pasta.
If they are to be frozen, line a cookie tray with wax paper and place gnocchi in a row. Place tray in freezer. When frozen, put in plastic bag and return to freezer.