• Boil the potatoes with their skins on until tender. This prevents them from absorbing excess water.
• Peel them while still warm and mash until smooth and lump-free.
• Place the mashed potatoes on a clean work surface.
• Add the egg, grated nutmeg, salt, and flour.
• Gently mix until a soft, pliable dough forms that no longer sticks to your fingers. If sticky, add small amounts of flour and mix again.
• Shape the dough into a loaf.
• Cut into thick slices, then roll each slice into a long “snake.”
• Cut into small segments to form gnocchi. You may press lightly with a fork if desired.
• Sprinkle with semolina (or flour) to prevent sticking. Gnocchi can be frozen at this stage.
• Bring salted water to a boil.
• Add the gnocchi and cook until they float to the surface.
• Remove immediately with a hand strainer.
• Serve with tomato basil sauce or simply with butter and Parmesan.

Tomato sauce

• You can follow this simple recipe or check out this tomato sauce recipe
• Heat enough olive oil to cover the bottom of a pan.
• Add tomatoes and salt to taste.
• Simmer gently for 30–40 minutes.
• Stir in fresh basil and Parmesan just before serving.