Chef John's Potato Gnocchi

Place potato in the microwave and cook on high until cooked through, about 7 minutes, depending on the size of the potato.

Split potato and remove flesh. Push flesh through a strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes.

Add beaten egg to potato and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue to stir gently with the fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form a ball, about 10 seconds.