This light, pillowy gnocchi is easy to make from scratch. Combine it with your favorite pasta sauce, whether that be a bolognese, cream sauce, or pesto.
Bake or boil the two potatoes until cooked through. Heat a large pot of water over medium-high heat. Slice the potatoes lengthwise and spoon out the cooked potato into a bowl. Using a masher or ricer, mash the potatoes until no lumps remain.
Using a spoon or your hands, form a well in the mashed potatoes. Add the egg to the center of the well, and combine using a fork. Gently mix in the flour, salt, pepper, and nutmeg. Use your hands to knead for about a minute.
Turn the dough out onto a floured surface and cover with more flour. Slice the dough into 4 even quarters. Flour your hands, and work each dough section into a long, 1-inch-thick log, adding more flour as needed. Cut the log into 1-inch pieces. Sprinkle with more flour to prevent sticking, and transfer to a floured plate. Repeat with each dough quarter.
When the water reaches a boil, add the cut dough; stir immediately. Gnocchi will cook about 3-4 minutes before floating to the top of the water. When all of the gnocchi reaches the surface, remove from the water and combine with sauce of choice. Serve immediately.