Gnocchi

3 lb potatoes
water
2 c flour
1 egg
pinch salt
1/2 c oil

Peel, boil, and mash potatoes. Let them cool on a cutting board. When cool, sprinkle flour on potatoes and make a well in the middle. Place egg and salt in well and use fork to stir together potatoes, flour, and egg. Knead dough into ball until doughy. Roll dough into 3/4 inch dowels and cut into 1 inch pieces. Flick pieces off a fork and drop into boiling water. When they float, remove gnocchi into ice bath, let them cool, then drain. Toss with oil and store covered in fridge up to 48 hours.