Cook and mash the potatoes. Mix in the flour, egg, and seasoning to make a workable dough. It should not be too sticky. Roll it out, a bit at a time, into long fingers about 3/8-inch thick. Chop into ¾-inch lengths; keep well-floured. (Cut at different angles to make them appear more attractive or let your imagination loose on creating the shape). Drop the gnocchi into lots of boiling, salted water. (A tasty variation is to use a rich stock, such as one made from your last lobster or chicken.) The gnocchi are done when, after a few minutes, they float to the top.
We've found many ways to serve gnocchi: With a tasty sauce, baked in the oven with cheese and vegetables, or simply sautéed with lots of garlic in lashings of olive oil, then sprinkled with parsley or another garnish and a strong, tasty cheese. Accompany with red wine-and Buen provecho!