3 medium russet potatoes (about 1 1/2 pounds)
1 large egg, beaten
1 1/4 to 1 1/2 cups all-purpose flour, plus more for forming the gnocchi
Grated Parmesan, for serving
Fresh basil, for serving
Extra gnocchi can be frozen. First, freeze them until solid right on the floured baking sheet. Then pack them in plastic ziptop bags for storage.