Boil the potato and mash until smooth. Cool.

Mix the potato with the eggs and salt and whip until fluffy. Stir in the ricotta cheese, butter, Romano cheese and about 2 1/2 C of the flour.

Knead until smooth, adding just enough flour to keep the dough from sticking to the counter. 

Roll the dough out into 1/2" ropes and cut it into 3/4" pieces. Arrange the gnocchi on a parchment paper covered baking sheet and cover until you are ready to cook them. Alternatively, place the baking sheet in the freezer. When the gnocchi are frozen solid, remove them to a zip top bag and store in the freezer. 

To cook the gnocchi: bring a large pot of salted water to a boil. Drop the gnocchi in (it is fine to take them directly from the freezer). When they rise to the surface, they are done. This will only take a couple of minutes. Remove with a slotted spoon to a colander.