Start by cooking your potatoes. Peel and cut them into chunks. Boil them in salted water until fork-tender. Drain and mash them thoroughly to remove any lumps. Be sure to let them cool completely before using. This is crucial. Warm potatoes can alter the flour ratio in your gnocchi.

In a large mixing bowl, combine the chilled mashed potatoes, flour, egg, olive oil, salt, pepper, garlic powder, and nutmeg. Mix gently, bringing the ingredients together without overworking them. The goal is to create a soft dough that isn’t sticky. It should be just right!

Flour your work surface lightly. Turn the dough out and knead it gently for about a minute until it comes together smoothly. You want to work with it just enough to combine the ingredients and not so much that it becomes tough.

Divide the dough into smaller sections. Roll each section into a long rope, about 1 inch thick. Using a knife, cut the ropes into bite-sized pieces. You can choose the size you prefer; however, uniform pieces cook more evenly.

Using the back of a fork, gently press down on each piece to create a ridge. This step isn't just for looks; it helps sauces cling to the gnocchi later. Next, bring a large pot of salted water to a boil. Drop the gnocchi in, and cook until they float. This usually takes about 2-3 minutes.

Remove the gnocchi with a slotted spoon and toss them in your favorite sauce, or simply drizzle with olive oil and sprinkle with parmesan. Enjoy!