potato gnocchi

2 large russet potatoes

1 cup (about) flour

1 egg--slightly beaten

generous pinch salt

scrub the potatoes and rub with a bit of olive oil and sprinkle with salt.  put on a cookie sheet and bake at 400F until baked through and soft.  while the potatoes are still hot, cut each potato in half and push through a potato ricer in a mound. (save the skins for a yummy snack) make a well in the potato and sprinkle with most of the flour, and the salt.  put the egg in the well and gently mix in to form a dough.  try not to overwork, and add flour as necessary to make a dough that will stay together. you really don't want your dough falling apart in the water. you may need more than 1 cup flour. knead until the dough is cohesive. for this recipe, i make large gnocchi "dumplings", but you can make traditional ones if you like. roll the dough out to 1/4" and cut into rectangles.  make score marks on each side (this helps "catch" the sauce).  cook the dumplings in a pot of boiling salted water. toss them into the water, let them float to the top and then wait another 60 seconds or so.  remove from the water then, toss into the pot of paprikash and let them soak up a bit of the sauce. when serving, i put the dumplings in one serving dish and the chicken with sauce in another.  while served separately, they are meant to be eaten together.