Prepare the Potatoes

Boil the Potatoes: Start by boiling the whole, unpeeled potatoes in salted water until fork-tender (about 30-40 minutes). This helps to keep them fluffy and absorb less water.

Cool and Peel: Once cooked, drain and let them cool slightly before peeling.

Make the Dough

Mash the Potatoes: Use a potato masher to mash the potatoes until smooth. Let them cool completely.

Combine Ingredients: In a mixing bowl, combine the mashed potatoes, 1 ½ cups of flour, egg, salt, and nutmeg (if using). Mix gently until a dough forms.

Knead: On a floured surface, knead the dough gently for about 1-2 minutes until it’s soft but not sticky. If it's too sticky, gradually add more flour until you reach the right consistency.

Shape the Gnocchi

Divide the Dough: Cut the dough into smaller pieces (about 1/4 of the total) to make it easier to work with.

Roll and Cut: Roll each piece into a long rope (about 1/2 inch thick). Cut the rope into small pieces, about 1 inch long.

Shape: To create the classic gnocchi shape, use the tines of a fork to press down gently on each piece, making a little indentation that helps sauce cling better.

Cook the Gnocchi

Boil Water: Bring a large pot of salted water to a gentle boil.

Cook the Gnocchi: Add the gnocchi in batches. They’re ready when they float to the surface (about 2-3 minutes). Use a slotted spoon to remove them and place them in a colander.

Variations

Herbed Gnocchi: Add chopped fresh herbs like basil or parsley into the dough for added flavor.

Sweet Potato Gnocchi: Substitute regular potatoes with sweet potatoes for a sweeter flavor and vibrant color.

Gluten-Free Gnocchi: Use gluten-free flour blends instead of all-purpose flour.