Gnocchi

Scant 2 pounds of starchy potatoes (3-4 large russets) - 1/4 cup egg (lightly beaten) - scant 1 cup of flour - fine grain sea salt

Gnocchi is 60% Potato & 40% Flour/Egg mixture
Cut potatoes in half and cook in saltwater for about 40 minutes, until tender. Place on cutting board and peel right away. Use a ricer (or fork) to make a nice consistency (with no noticeable lumps) of potato mash and let cool a bit. Pull the potatoes into a soft mound - drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. Incorporate the flour and eggs into the potatoes. Scrape and fold the mixture until the mixture is a light crumble. Very gently, knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. Cut it into 8 pieces. Now gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4”. Dust with a bit more flour. Cut and blanch in boiling potato water for about 2 minutes then into a buttered fry pan. Fry until golden both sides. Remove Gnocchi and drizzle a little of the browned butter over them and serve.