Cook the potato by boiling or baking; just be sure to let moisture steam out of the mash afterwards so your gnocchi dough won't be soggy.
Press cooked potatoes through a potato ricer for a smooth consistency.
The amount of flour you use depends on how much water your potato absorbs during cooking: Boiling absorbs the most and baking or microwaving absorbs the least. The dough should be dry to the touch but still hold together.
Cut the dough into quarters and roll each quarter into "snakes" with the palms of your hands rather than your fingertips. Cut the snakes into ¾-inch pieces. Roll each piece against the back of a fork to impress the signature ridges.
Boil homemade gnocchi until they rise and float. Remove with a slotted spoon, let drain, and serve.