For the Gnocchi, boil the potatoes with the skins on until they are fork tender. Do not cool the potatoes. Remove from the hot water one at a time, peel off the skins and using the tines from the back of a fork, gently mash the potatoes. Repeat for each potato, add to a bowl, then let cool 10-15 minutes. Form the potatoes into a ball shape, form a well and add in the egg and salt. Next add 1 cup of the flour and gently keep folding all of the ingredients together until it is all incorporated. The dough shouldn't be too sticky. If it is, gradually add more flour as needed. Cut into ten pieces. Take one of the pieces and turn it onto a floured board. Gently roll lengthwise forming a log shape the thickness of your thumb. From there, cut into eight pieces (about the size of the tip of your thumb to the first joint). Gently using the back of the fork, make an indentation on the top. Repeat for all ten segments of dough. Bring a pot of water to a boil. Gently drop in the Gnocchi. They are done when they start floating, approximately 3-5 minutes. Drain the water and put the Gnocchi in a serving bowl. Heat the sauce, pour over the Gnocchi and gently mix together.