Peel the potatoes and cut them into pieces. Cook them in hot salted water until tender. Drain and set the potatoes aside to cool for 10 minutes. Transfer them to a blender and pulse a few times.

Add the flour and beaten egg. Season with a little pepper and salt.

Blend it all into a smooth puree. Add a little more flour if the puree is too sticky.

Put the potato dough onto a floured surface. Knead it for 3 minutes.

Divide the dough into smaller portions. Roll each into a sausage shape and cut into small dice.

Roll the pieces of dough into balls (add flour if necessary) and press them against the back of a fork to obtain that classic striped pattern.

Sprinkle the fresh gnocchi with extra flour to avoid sticking. Place them on a large baking tray lined with baking paper. Brush the gnocchi with a little olive oil.

Bake them in a preheated oven at 400°F (200°C) for 20 to 25 minutes or until golden. Serve them hot.