Peel the potatoes and cut into chunks,
Boil the potatoes until soft. Put the potatoes in to a large bowl and let them cool down a bit.
Put the flour into a food mixer. Add the potatoes and then with a potato masher mash the potatoes and flour together.
Then add the egg. At this point with the food mixer mix slowly until it becomes thoroughly combined. The dough should be damp but firm.
Immediately form the gnocchi by pinching off a piece of dough and rolling it in to a long roll about 1 cm thick, then break it into 2 cm lengths (use additional flour to prevent the gnocchi being too sticky)
Gently press the back of a fork on each of them so to make little hollow, this will help later marry the gnocchi with the sauce.
Repeat until you have used all the dough. Do it as fast as you can (the more you wait the harder the work).
Now cook the gnocchi in boiling water (use a large pot) and when they are done drain them in a colander, put in a large dish, add the heated sauce and mix.
Ladle in bowls and if you like add grated parmesan cheese.