Homemade Potato Gnocchi

Peel the potatoes and cut them into smaller pieces so they cook faster. Place them in salted water and cook until soft (approx. 15-20 minutes). After cooking, drain them and let them cool for a while.

Mash or press the cooked potatoes until smooth and lump-free. Add flour, egg, salt, and optionally a pinch of nutmeg. Knead with your hands to form a smooth dough. It should be soft but not sticky. If it's too sticky, add more flour, but carefully, so the gnocchi aren't too tough.

Divide the dough into several parts. Roll each part into a rope about 1.5 cm in diameter. Cut the rope into small pieces (about 2 cm long), which will be individual gnocchi. For a traditional look, you can gently press each piece with a fork to create ridges that will better hold the sauce.