Potato Gnocchi

4 medium potatoes, peeled and quartered
1 egg, lightly beaten
1 1/2 tsp salt, divided
1 3/4 to 2 cups all-purpose flour
3 quarts water
Spaghetti sauce, warmed

Place potatoes in a saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.  Drain and mash.

Place 2 cups mashed potatoes in a large mixing bowl (save any remaining mashed potatoes for another use).  Stir in egg and 1 tsp salt.  Gradually beat in flour until blended (dough will be firm and elastic).

Turn onto a lightly floured surface; knead 15 times.  Roll into 1/2" wide ropes.  Cut ropes into 1" pieces.  Press down with a lightly floured fork.

In a Dutch oven, bring water and remaining salt to a boil.  Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi flout to the top and are cooked through.  Remove with a slotted spoon.  Serve immediately with spaghetti sauce.