After your potatoes have cooled to room temperature, remove all the skins and any discolored spots.

Shred or grate, but do not mash, potatoes.

Sprinkle a tablespoon or two of flour over the potato shreds, add the basil and salt, and fluff the potatoes with a fork to coat.

Crack the egg into the potatoes, break the yolk, and again fluff the potatoes to coat.

Sprinkle 1/4 cup of flour over the surface of the potatoes and fluff the potatoes to coat.

Sprinkle the remaining flour over the dough, fluff until mostly mixed.

Turn the dough out onto a well-floured counter, lightly knead the dough a couple of times, then roll out into a long skinny rope.

Using a sharp knife, cut the gnocchi about an inch long, squeeze each one lightly in the middle, and place on a baking sheet.

Place the baking sheet in the freezer and let the gnocchi freeze solid.

Bring several quarts of water to a boil, and scoop the gnocchi in, about 20 at a time. They will sink, but once they float back to the surface, they are done. Remove with a slotted spoon and serve with your favorite sauce.