Boil potatoes till fork tender. Allow to cool and then peel.
Clean counter top thoroughly for large working area surface.
Using potato ricer, rice potatoes into a pile and scoop out a center well.
Add egg to well.
Add a pinch of salt.
Add ½ cup of flour on top of potato pile and use your hands to incorporate eggs and flour.
Gradually add remaining flour while working mixture with your hands.
Cut off small section of dough to roll out.
Dust work area with flour.
Gently roll the dough with your fingertips while while exerting the lightest pressure outwards, not down, to draw the dough out.
Cut the tubes of dough into pieces about one inch long.
Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce).
Bring at least 6 quarts of salted water to a boil in a shallow saucepan.
Gently drop the gnocchi, a few at a time, into the water. As soon as they rise to the surface, remove them with a slotted spoon, draining well.
Arrange on a warm serving dish. Continue cooking the gnocchi in the same manner.
As soon as all the gnocchi are ready, pour heated pasta sauce over them and serve immediately.
for the sausage mushroom sauce
Over medium heat, brown sausage in large saute pan.
Drain, and keep warm.
In another large saute pan, add butter and olive oil and over medium heat saute onion and mushrooms until tender and translucent.
Add wine and stir over heat until reduced and absorbed into mixture.
Add 1 cup of broth and reduce to half and then add remaining broth.
Combine mushrooms mixture with sausage and stir in parsley.
Incorporate into prepared gnocchi and serve immediate.
Top with fresh grated Parmesan or Pecorino Romano cheese.
for the creamy Gorgonzola sauce
Over medium-low heat, crumble cheese in medium size skillet.
Gradually add cream and stir to fully incorporate
Heat until cheese is melted and sauce has rich, creamy consistency.
for the marinara sauce
In large skillet, heat olive oil and butter over medium heat
Add garlic and stir until translucent
Add tomatoes, stir intermittently, cook until tender
Add desired amount chopped fresh garlic.
Adjust flour amounts in small increments to attain a good balance of a soft dough but not too wet and not too dry. It should be sticky but firm enough to hold and maintain a solid form. Do not overwork mixture or dough will be too dry and too hard. It is very important to keep a light touch while you are rolling the dough. Use a good quality of russet potato. Be sure to cut out any eyes or blemishes. Most important - Gnocchi may take practice to make. Give yourself a little room and time, for trial and error.