For the gnocchi, wash potatoes and cut into cubes. Boil in salted water until just before cooked and press through a potato ricer into a bowl. Let rest briefly.
Add salt, egg and a dash of olive oil and mix. Firm with a little flour (knead dough).
On a floured board (with floured fingers) form into a roll (about 1 cm thick). Cut off pieces about 2 cm long from the roll. Flatten them with a fork to get a nice pattern (this way the gnocchi will absorb the sauce better).
Cook in boiling salted water until the gnocchi float to the surface, then they are ready. (Alternatively, after boiling, let stand over medium heat for about 5 minutes).