Boil/steam potatoes until tender don't overcook.
When potatoes are cool, peel.
Mash potatoes in a bowl.
Add flour, egg, salt and butter and garlic to potatoes
using hands knead briefly until soft dough forms.
If mixture is sticky, add more flour (too much flour will make gnocchi heavy and tough, while too little flour will cause gnocchi to disintegrate during cooking).
Turn dough onto lightly floured surface.
Cut dough into 4 equal-sized pieces
using your hands gently roll each piece out to form a log about 2cm wide.
Using lightly floured knife cut each log into 1.5cm-long pieces.
Roll each gnocchi over the tines of a lightly-floured fork (the fork marks create a textured surface helping sauces to cling onto the gnocchi).
Bring a large saucepan with lightly salted water to a boil.
Add 1/4 of the gnocchi. As they cook, gnocchi will rise to the surface of the water.
Continue cooking gnocchi at the surface for about 10sec then remove with large slotted spoon and drain well.
Repeat with remaining gnocchi.
serve with your favorite pasta sauce and grated cheese.
Note: Before cooking, gnocchi may be flash frozen on a cookie sheet, then place in plastic bag in freezer.