Begin by boiling whole, unpeeled starchy potatoes in a large pot of salted water over high heat until fork-tender, approximately 30-40 minutes. Drain and let cool for about 10 minutes.

Peel the cooled potatoes and mash until smooth. Gradually incorporate the flour, egg, and salt, mixing gently until a soft dough forms, about 3-5 minutes.

Dust your work surface with flour. Divide the dough into sections, roll into ropes about ¾ inch thick, cut into 1-inch pieces, and create grooves using a fork.

Bring a large pot of salted water to a gentle boil. Drop shaped gnocchi into batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.

Sprinkle cooked gnocchi with fresh rosemary and serve with your favorite sauce for a cozy flavor explosion.