Rice the potatoes and sprinkle with flour. Make a well and pour in egg, salt and seasonings.
Roll the dough into four ropes and cut each rope into 3/4-in., thimble-sized dumplings.
Press each piece between your thumb and a floured fork to make grooves for catching butter or sauce.
Bring a large pot of water to a boil so you’re ready to cook the gnocchi when shaping is complete.