Recipe: Boil the whole potatoes and let them sit for a while until they cool down enough to be able to peel them. After you peel them, mush the potatoes in a bowl, making sure there aren't any bumps left. Break the egg in the potatoes and add the flour, parsley and Parmesan cheese. Season to taste with white pepper and little salt and knead the mixture into smooth, manageable dough. Divide the dough to small balls and roll them into thin snakes. Use more flour for rolling as needed. Cut each snake into 1 inch pieces and roll the gnocchi with your finger over a gnocchi paddle or on the side of a cheese grater. Drop the gnocchi in boiling water and boil them for 1 minutes after they had risen to the surface of the boiling water. Any uncooked gnocchi can be frozen for future use. The image under the recipe shows the different stages in making professional artisan gnocchi.