Place unpeeled potatoes, pierced multiple times with a fork (allows moisture to escape and cook faster), in oven and bake at 350 degrees until done (boiling can absorb water which will result in a heavier gnocchi due to incorporating more flour).
Once cooked, let cool long enough to handle.
Peel potatoes then rice or finely grate. (Using potatoes while still warm will allow you to use less flour, resulting in a lighter gnocchi)
Place potatoes in a bowl. Stir in egg and 2 teaspoon of salt (ensure potatoes are not hot enough to cook the egg).
Slowly incorporate flour until dough is no longer tacky (will still be moist). Flour amounts will vary, though try to use as little as possible to create a lighter gnocchi.
Turn onto lightly floured surface; knead lightly (~15x). Roll into ½” wide ropes, cutting into 1” pieces.
Press lightly with floured fork to shape, or use a Gnocchi Board.
Cook gnocchi in boiling water until it floats, about 2 minutes. It is then done.