Boil unpeeled potatoes. Let cool then remove skin. Pass through potato ricer. Mix together flour and salt, make a well in the middle and add potatoes and egg. Mix together fingers to form soft dough.
Cut small amounts of dough to form ropes and cut into pieces, then slide each piece on a fork and squeeze a little. Sprinkle with some flour and toss. In a pot of salted boiling water, cook. Gnocchi are ready when they float to the top. Drain and toss with sauce.