Bake potatoes at 325° F until soft. Remove from the oven and allow to cool down until cool enough to handle.
Once potatoes are cool, run them through a food mill or ricer to remove the skins and gain the right texture. Do not mash. If you don't have a food mill or ricer, grate the potatoes using a grater.
I prefer to mix the dough with my hands so I know when I have enough flour. Start by adding the processed potatoes to a large bowl, followed by 3/4 cup of flour, egg, salt and pepper. stir together and begin kneading the dough, adding more flour as needed, until the dough is soft, pliable and doesn't stick to the surface anymore.
Wrap dough in plastic wrap and let to rest for about 30 minutes.
Unwrap dough and cut into 8 or 10 slices. Work with one piece at a time, leaving the rest covered with the plastic wrap or a towel to prevent drying.
On a floured surface, roll dough into ropes about 1/2" in diameter. Using a knife, slice the rope into 1/2" pieces. You can cook them just like this or use the back of a fork or a gnocchi board to roll them into their traditional shape.
If using a fork, mashe the ribs of the fork into the gnocchi pillow, making raised ribs in it. Pick up the piece and curve into a circle.
Place the finished gnocchi on a floured baking sheet. Use immediately or place, covered, in the refridgerator for later use.
To cook: Bring a large pot of salted water to boil. Drop in gnocchi a few at a time, taking care not to overcook. Cook for 3 to 4 minutes or until gnocchi float to the top. Serve with your choice of toppings.
Storage tip: Make a large batch and freeze for later use by placing the gnocchi covered baking sheets into the freezer for about an hour. Then toss frozen gnocchi into a freezer bag. To cook, drop frozen gnocchi straight into boiling water and cook until they float to the top.