PUT THE POTATOES TO BOIL IN A LARGE PAN OVER MEDIUM TO HIGH HEAT IN SALTED WATER
WHEN THE POTATOES ARE COOKED, BUT DO NOT OVER COOK THEM, TAKE THEM OUT OF THE WATER AND (BEING CAREFUL NOT TO BURN YOURSELF) PEEL THEM
PUT SOME OF YOUR FLOUR ON A CUTTING BOARD
USING A POTATO MASHER, MASH THE POTATOES OVER THE FLOUR
ADD THE EGG AND SALT
ADD A LITTLE MORE FLOUR AND THE PARMIGIANO CHEESE
START TO WORK TOGETHER ALL THE INGREDIENTS, ADDING FLOUR AS NEEDED. THE AMOUNT OF FLOUR USED VARIES A LOT DEPENDING ON THE POTATOES USED. IF THE FLOUR IS NOT ENOUGH, YOU MAY ADD AS MUCH NEDDED, BUT REMEMBER, IF YOU ADD TOO MUCH FLOUR THE GNOCCHI WILL BE TOO HARD, IF YOU ADD TOO LITTLE THEY WILL BREAK!!
WITH THE CUTTING BOARD ALWAYS COVERD WITH A DUST OF FLOUR, GET SOME DOUGH AND FORM LONG WORMS. USING A KNIFE, CUT THE GNOCCHI. ROLL THE GNOCCHI IN A LITTLE FLOUR AND PLACE THEM ON A FLOURED DISH.
THE GNOCCHI HAVE TO REST 20 TO 30 MINUTES BEFORE COOKING THEM