Making the dough:

Peel,cut into quarters and boil for 5 minutes approximately 2 medium sized russett potatoes until fork tender

Rice the potatoes and then,with minimum handling,add to a storage container for overnight storage in refrigerator

Ricing, as opposed to mashing,will facilitate the complete incoporation of the other ingredients when you make your dough

On a flour dusted surface pile up the potato and then create a cavity or bowl to place the egg, 3/4 cup of the flour, salt and parmesan

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With wet hands and avoiding excess manipulation, mix these ingredients together, while continually adding the remainder of the flour. While I am no expert, I find that,sliding my hands while mixing on the counter and adding the remainder of the flour, I corral the mixture until I can gather it together in a very rough sort of ball. Your hands will be sticky with dough but that will become less an issue as you proceed.

At this point you have blended all the ingredients and you can start to knead the rough ball

Knead by flattening (to approximately 1 inch) in one direction on the counter, then folding it back together and then flattening out again in the opposite direction. Repeat until you have a fairly smooth ball and your hands are fairly clean. Dont worry about adding more flour if this will facilitate making your shaggy mixture smooth.This process needs to be done firmly to bind the ingredients but not so aggressively that you compress all the "lightness" out of the dough

Making the Gnocci:

With a knife or baking divider, slice off approximately 3/4 inch sections

On a floured surface roll these with the outstreched fingers of your hands back and forth until you have created approximately foot long rolls of about the thickness of a finger

Now slice off one inch pieces, or pillows,for rolling into the familiar gnocchi shape

Tilting a Gnocci rolling board away from you, place a pillow long end down, "press and roll "down in the direction of the bottom of the pillow, or put alternatively down and away, and then lightly roll the upper end of the pillow over the lower and you will have your gnocci. If this little roll maneuver is not working smoothly , add flour to board and fingers.

I realize a vide would be helpful here, but even that will not substitute for your own effort with your first 30 of these pillows as you simplify your technique in pressing down to make the iconic grooved surface and then rolling over to restore the pillow to a rolled shape

Cooking:

Gnocci can be frozen for later or you can refrigerate or freeze the gnocchi after rolling until you are ready to boil and then serve

Get well salted water to a boil

Add in gnocchi . After a few minutes they will float at which point they are done. Be aware that the colder they are or the more of them you add, the longer this will take.

Reserve a cup of pasta water and taste to uderstand how salty it might be

Strain and add to mixing bowl with sauce and add pasta water bit by bit (or not) until you have achieved your desired creaminess and thickness.

Serve