Boil potato skin-on until fork tender. (To speed up the process, cut your potato in half the short way.)
Cool and remove skins. Pass through potato ricer, use abox grater to grate potato, or use a fork to mash well and create a loose moundof potato on your counter or cutting board.
Make a well in the center of the potato and add the egg. Use a fork to mix gently until you get to a uniform dough. Sprinkle flour on potato mix ¼ cup at a time, and knead lightly to bring the dough together.
Roll into a log, cut into 1” pieces, and shape to form gnocchi. Store in a single layer on a sheet pan dusted with flour. Let your dough rest in the fridge for at least 30 minutes (or keep in the freezer for up to several weeks)!
Bring a large pot of water to a boil with a generous amount of salt. Place gnocchi gently into the rolling boil and cook for about 4 minutes. Drain gnocchi and toss with sauce.