1 lb of russet potatoes
1 1/4 cups of flour + 1/4 cup more
Lightly flour a smooth surface on your counter top for working. Bring a large pot of water to a boil. Peel the potatoes and chop into large chunks. Cook the potatoes until they start to soften. Once the potatoes are soft remove them from the water and let them cool.
While the potatoes are cooling, make a mound out of the flour on a lightly floured surface, making a well for the egg. Bring a large pot of water to a light boil. Press the potatoes through a potato ricer or food mill and place next to the flour.
Crack an egg into the flour well and scramble with a fork then slowly mixing in a bit of flour at a time. Continue doing this until it becomes tough to mix then use your hands to combine the potatoes in with the mixture (this is where things get a little messy). Keep mixing and kneading the dough with your hands until the ball of dough is smooth but not sticky, continue to add in flour as needed.
Make sure to place the cut gnocchi onto a floured surface to keep from sticking then carefully place a few at a time into the boiling pot of water. The gnocchi are ready when they float. Remove the gnocchi with a slotted spoon and place into a serving dish. Mix with sauce and serve.