Bring a large pot of salted water to a boil.
Add 6 russet potatoes and cook until tender but still firm, about 15 minutes.
Drain the potatoes and let them cool slightly.
Peel the potatoes and season with a pinch of salt.
Mash the potatoes using a fork, masher, or ricer.
Place the mashed potatoes in a large bowl.
Stir in 1 beaten egg and 1 tablespoon of olive oil.
Gradually knead in 1 cup of all-purpose flour to form a soft dough.
On a floured surface, roll the dough into a long rope.
Cut the rope into 1/2-inch pieces.
Bring a large pot of lightly salted water to a boil.
Drop the gnocchi pieces into the boiling water.
Cook the gnocchi until they float to the top, about 3 to 5 minutes.
Serve the cooked gnocchi with your choice of pasta sauce.