I don't even bother to peel the potatoes; I just cut them in half and boil in salted water until tender, about 20 minutes for 3-inch chunks. A splash of cold water and the peel slips off pretty easy... then in the ricer,add the egg and flour and knead lightly. I prefer simple gnocchi without the perforation of a grater or fork and just roll a piece out about 3/4-inch thick, then cut into 1-inch lengths.
For 1 kg (2.2 lbs) boiled and riced potatoes, I use 250 grams (9 oz) 00 flour, 1 egg, and a pinch of salt. Once cut, I dust them with flour and stick them in the freezer for a few minutes until I'm ready to cook them... not to freeze them, but to keep them from softening and swelling in the warm kitchen.
Originally I thought to make an aglione sauce with fresh tomatoes and garlic from the garden, but when I went out to pick, I realized we used up most of the ripe tomatoes in yesterday's gazpacho. There was an abundance of swiss chard, though, so this is what I came up with: I sautéed the julienned chard stems in olive oil with onion and a little pancetta. When they were soft, I added the julienned chard leaf and let that soften. A little broth, some mascarpone, and topped with sautéed bread crumbs and parmigiano...craving satisfied!
xOx (kiss on each cheek)