Begin by peeling Russet potatoes and cutting into large chunks. Place in a large pot of cold water, making sure that the potatoes are completely covered with water.
Bring to a boil and cook until a fork easily slides in and out of each potato (about 35 minutes).
Drain potatoes and run them through a potato ricer. (If you don't have a potato ricer, feel free to use a potato masher. Be sure that you are extremely thorough and that there are no lumps).
Allow the potatoes to cool down to room temperature.
In a small bowl, combine flour and salt.
In a large bowl, combine potatoes and egg and stir together to incorporate.
Gradually begin incorporating the flour into the potato mixture until it forms a ball (the ball will be slightly crumbly).
Transfer dough to a floured work service and knead for approximately one minute, or until it is smooth and a little sticky. Do not over mix-- gnocchi are meant to be light and fluffy and over mixing will make them tough.
Pull off a baseball-sized chunk of dough and with both hands, on your floured surface, begin to roll out into a large rope. Make the rope a little less than an inch in diameter.
With a sharp knife or pastry cutter, cut into 1-inch pieces.
Repeat this process until all of the dough has been used up. Make sure to re-flour the surface as needed.
Place the finished gnocchi on a wax paper lined baking sheet, not touching. Freeze or use from room temperature within a few hours. (If you are going to freeze, freeze on the baking sheet first (for about 10 minutes) and then transfer to a container. This will help ensure that they don't all just stick together).